Step by Step Process: 1. In a large non-stick pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. 2. Add the diced potatoes to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften. 3. Add the cauliflower florets and ladyfinger slices to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender. 4. Add the diced tomato to the pan and cook for 2 minutes until it softens slightly. 5. Push the vegetables to one side of the pan and add the cooked rice to the other side. Break up any clumps of rice with a spatula and cook for 2 minutes until heated through. 6. Sprinkle the grated cheese over the rice and vegetables. Cover the pan with a lid and let it cook for 2 minutes until the cheese melts. 7. In a small bowl, mix together soy sauce, oyster sauce, salt, black pepper, and red chili flakes (if using). Pour the sauce over the stir-fry and toss everything together until well combined. 8. Cook for an additional 2 minutes, stirring constantly, to ensure the flavors are well incorporated. 9. Remove from heat and divide the stir-fry into three equal portions. 10. Serve hot and enjoy your homemade Chinese Potato and Vegetable Stir-Fry! Note: This recipe yields approximately 300 calories per serving, with around 30g of protein and 5g of fat per serving. Adjust the seasoning according to your taste preferences.