Chinese Stir-Fry Vegetables

• broccoli
• mushrooms
• bean sprouts
• bok choy
• Chinese cabbage
• zucchini
• 1 (8 oz.) can water chestnuts, drained and sliced
• carrots
• green pepper
• red pepper
• small white onion
• 3 Tbsp. peanut oil
• 2 cloves garlic, minced

1. (May substitute your own vegetables as desired.)
2. Chop mushrooms, broccoli, zucchini, carrots, Chinese cabbage and bok choy in equal amounts.
3. Chop up whole onion and green and red peppers.
4. Heat Chinese wok on medium flame.
5. Saute garlic about 30 seconds.
6. Add onion and saute about 1 minute or until slightly translucent.
7. Add broccoli, zucchini, carrots and peppers.
8. Cook and stir frequently.
9. You may need to add about 1/2 cup of water for moisture.
10. Cook for 2 to 4 minutes or until vegetables are slightly soft.

broccoli, mushrooms, bean sprouts, choy, chinese cabbage, zucchini, water chestnuts, carrots, green pepper, red pepper, white onion, peanut oil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004197 (may not work)