For the sauce:
2 TBS. oyster sauce
3 TBS. soy sauce
3 TBS. dry sherry
2 TBS. sesame oil
2 tsp. corn starch
Begin by mixing together all of the sauce ingredients and setting aside.
Heat a small amount of sesame oil in a wok over high heat.
When the oil begins to glisten, add garlic and onions and stir fry until fragrant (about 1 minute).
Add green peppers and stir fry until just they just start to soften (2-3 minutes).
Add mushrooms and cabbage and stir fry until wilted (2-3 minutes).
Add sauce, stir fry to coat well, and allow to heat through and thicken slightly (1-2 minutes).
Serve over brown rice, makes roughly 2 1/2 servings.
If I were to make this again, I might add some minced ginger. Enjoy!