Ingredients: A single diced green pepper, some chopped up green onion, chopped baby corn, diced mushrooms, maybe some snow peas if that's your thing, and some medium shrimp, pref. atlantic.
Sauce:
1/3 cup of water (pref. hot)
1 teaspoon olive oil (or whatever other cooking oil, doesn't matter much)
1 teaspoon chopped garlic
A teeny bit of minced ginger
Some chicken stock (a teaspoon if you just have some powdered, or a small packet if you have those)
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1 tablespoon soya sauce
1 teaspoon corn starch
Stir like crazy. You end up with a sorta-thick light brown sauce with chopped garlic chunks floating around in it. If you have a friend sitting around with nothing to do, getting them to casually keep stirring it until you're ready for it is a great boon
Throw all the veggies in the wok (or pan I guess, but it's heavily sauce-based so wok is preferred) with a bit of oil on medium heat, and toss/mix around pretty frequently for the entire cooking period. Toss a few squirts of extra soya sauce on after a minute or two if you like. After 3ish minutes, toss in the shrimp and try to keep them underneath the veggies while you cook them. Once the shrimp look nice and pink again (but before they're totally cooked), pour the sauce in. Crank the heat up to high or med-high and get the food out to the sides while letting the sauce thicken up in the middle. Once the sauce is thick enough to coat all the veggies and shrimp and not pool in the bottom of the wok, it's done. Serve on a bed of buttered, steaming hot spaghetti. If you start boiling the water for the spaghetti as you start preparing, you should start cooking as the water boils and the pasta goes in, and will probably finish the stir-fry just after the pasta is all finished.
Photo is from like, maybe three years ago? Four? Didn't use mushrooms in it at the time