chop eggplat and zucchini to bite size bits, put them in a bowl and sprinkle salt on them and mix, set aside

peel carrots and chop to very small cubes

peel parsnips and chop to thin slices

wash and quarter mushrooms, pet dry with kitchen papper

by this time there are some water come out of eggplant and zucchini bits, rinse them and lightly squeeze dry

heat wok and melt the lard, when it's hot enough, drop the carrot cubes and fry for about 5mins or untill slightly soft, add in parsnip and stir about 3mins

add eggplant and zucchini bits and cook till almost done

add in mushroom last because you don't want them to shrink too much

sprinkle some salt and pepper to taste