Vegetable Stir-Fry

• 1 bunch broccoli
• 1 bunch cauliflower
• 4 carrots, sliced
• 1 large onion
• 3 c. bean sprouts
• 2 c. green peas
• soy sauce to taste
• 2 sliced zucchini
• 1 small yellow squash
• 6 to 8 fresh mushrooms
• 4 to 6 pkg. Top Ramen

1. Prepare vegetables into bite sized pieces.
2. Keep separate. Heat wok with 1/4 teaspoon oil.
3. Place onion in pot and stir a few times.
4. Cover for 1 minute.
5. Put broccoli and cauliflower into wok and stir frequently; add carrots.
6. Cover for 2 to 5 minutes until the vegetables are a little cooked.
7. Add remaining vegetables and stir-fry until mushrooms are moist and noncrunchy.
8. You want to make sure you do not overcook.
9. They need to be crisp.
10. Put Ramen in 3 cups of water with 2 packages Oriental broth.
11. Steam until noodles start to separate.
12. Put into small amount of oil and brown.
13. Add to vegetables and mix.
14. Add soy sauce to taste.
15. May add soy sauce to vegetables while cooking.

broccoli, cauliflower, carrots, onion, bean sprouts, green peas, soy sauce, zucchini, yellow squash, mushrooms, ramen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448282 (may not work)