Val'S Vegetable Stir Fry

• 1 tbsp vegetable oil
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1-1/2 cups sliced carrots
• 1/2 cup vegetable stock
• 1/4 lb snow peas, trimmed
• 1/2 lb bok choy, cut in 1-1/2-inch (4 cm) pieces
• 1 tbsp minced gingerroot
• 1 tsp minced garlic
• 1 tbsp liquid aminos
• 1/2 cup toasted cashews
• Salt and pepper

1. In wok or large nonstick skillet, heat oil over medium heat; stir-fry cauliflower, broccoli and carrots for 3 minutes. Add stock; cover and steam for 2 minutes.
2. Add snow peas; stir-fry for 1 minute. Add bok choy, gingerroot and garlic; stir-fry for 1 to 2 minutes or until vegetables are tender-crisp. Stir in soy sauce. Season with salt and pepper to taste.

vegetable oil, cauliflower florets, broccoli florets, carrots, vegetable stock, snow peas, bok choy, gingerroot, garlic, liquid aminos, cashews, salt

Taken from www.epicurious.com/recipes/member/views/vals-vegetable-stir-fry-50172442 (may not work)