2 1/2 c. cauliflower flowerets
2 carrots, cut in 1/2" slices
2 1/2 c. broccoli flowerets
1/4 lb. mushrooms, sliced
5 green onions, sliced
1/2 lb. asparagus, sliced
1 lb. frozen shrimp or chicken breast, sliced
3 tsp. ginger

I use the combination of vegetables that I have in the refrigerator and the meat readily available.

Cook each vegetable separately for 1-2 minutes until crispy and done with a bright color. Put into bowls as they are cooked. Each vegetable will take 1 1/2 tablespoons of oil and 1 teaspoon water.

Cook the meat (shrimp or chicken) in oil and water for 2-3 minutes. The shrimp will be pink and the chicken must be cooked until done.

Combine all the vegetables with the meat and add the Cooking Sauce. Stir until it boils and thickens. Serve with rice and soy sauce.

COOKING SAUCE:

1/2 c. chicken stock
2 tbsp. soy sauce
1 tbsp. cornstarch

If using beef as the meat, substitute beef bouillon for the chicken stock.