Wash and cut the Chayote Squash (1/2) in half. Remove the core and slice it.
In a pan over medium-high heat add Vegetable Oil (1 teaspoon), Garlic (2 clove), Onion (1/2), and Fresh Ginger (1/2 teaspoon). Let it soften up for about 30 seconds and season with Freshly Ground Black Pepper (1/4 teaspoon) and Sesame Oil (1/2 teaspoon) and continue to stir for another 30 seconds.
Next, add in the chayote squash slices, Carrot (1), String Beans (10) and stir for 1 minute.
Add in the Broccoli (1/4 head) and a splash of water. Continue to stir, then add the Yellow Bell Pepper (1/2), Red Bell Pepper (1/2), and Light Soy Sauce (1 tablespoon). Continue to cook for another 3 minutes.
Make a hole in the center of the pan and add the Hoisin Sauce (1 tablespoon). Mix well then add the Savoy Cabbage (1/2). Mix for another 2 minutes.
Taste for seasonings and adjust.