1 bouillon cube
1 bag broccoli spears
1 bag cauliflower spears
1 bag mixed frozen green vegetables
2 cans sliced water chestnuts
1/2 c. soy sauce

Melt bouillon cube in 1/3 cup water. Place in wok over extra hot burner. Add vegetables, sauces. Stir. Cover and let simmer, stirring every few minutes until vegetables are tender, not mushy. Do not over cook. Test frequently. Serve alone or over rice. No fat, low salt, low sodium.