Prepare the ingredients: Cut the pork belly or chicken into thin strips. Prepare the vegetables by chopping the cauliflower, broccoli, carrots, pak choi, mushrooms, bell pepper, and young corn into the appropriate sizes. Peel and devein the shrimp.

Heat the oil: In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Incorporate the chopped garlic and cook for one minute until it becomes aromatic.

Cook the meat and shrimp: Add the pork belly (or chicken) to the pan and stir-fry for 5-7 minutes until cooked through and browned. Add the shrimp and stir-fry for 2-3 minutes, just until they turn pink. Remove the meat and shrimp from the pan and set aside.

Cook the vegetables: In the same pan, add the cauliflower, broccoli, carrots, sugar snap peas, and young corn. Sauté the vegetables for 4 to 5 minutes until they are tender yet still crunchy.

Add the remaining vegetables: Toss in the bell pepper, pak choi, mushrooms, and red onion. Stir-fry for an additional 2-3 minutes until the vegetables are slightly softened but still vibrant.

Add the sauce: Return the cooked meat and shrimp to the pan. Stir in the oyster sauce, ground pepper, and a pinch of salt. Pour in the cornstarch dissolved in water to thicken the sauce. Stir everything together and let it cook for another 2-3 minutes, allowing the sauce to coat all the ingredients.

Serve: Once the sauce has thickened and the vegetables are cooked to your liking, remove from heat.