Instructions:

1. Peel the carrot and slice it diagonally.
   
2. Heat 2 tbsp of sunflower oil in a pan or wok over medium heat. Add the carrot and stir-fry for 5 minutes, stirring occasionally.
   
3. Meanwhile, clean the zucchini and slice it into half-moons. Add the zucchini to the pan and stir-fry for another 5 minutes.
   
4. While the zucchini is cooking, clean and thinly slice the mushrooms and bamboo shoots. Add them to the pan, season lightly with salt, and stir well. Cook for 15 minutes (until the mushrooms are fully cooked), stirring occasionally. If needed, add a little water to prevent the vegetables from sticking.
   
5. While the vegetables are cooking, rinse the soybean sprouts.
   
6. Just before the vegetables are ready, bring a pot of water to a boil for the nian gao. Once boiling, salt the water and cook the rice cakes according to the package instructions, or until they soften and become slightly chewy.
   
7. Add the cooked nian gao and soybean sprouts to the pan. Pour in the soy sauce and oyster sauce, then stir-fry over high heat for a couple of minutes, stirring frequently to coat everything evenly.