Ingredients
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
Preparation
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. 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.
