Chinese stir-fried vegetables became popular in Indian restaurants through Indo-Chinese cuisine, where high-heat wok cooking creates crisp textures and bold flavour. This restaurant-style mix vegetable follows that classic technique: quick tossing, balanced seasoning, and a light cornflour-thickened sauce that coats without overpowering. It works well year-round because the vegetables are simple and widely available. The method preserves colour and crunch, making it both visually striking and satisfying.