1/4 c. corn oil
1 garlic clove, quartered
1 c. carrot sticks
1 c. sliced celery
1 c. cauliflowerets
1 c. broccoli flowerets
1/3 c. chicken stock
1/2 tsp. dried dillweed
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

In a large skillet or wok, stir fry garlic in oil 2 minutes. Remove garlic and discard. Add carrots and celery and stir fry 2 minutes. Add cauliflower and broccoli and stir fry 5 minutes. Combine chicken stock, dill weed, salt, mustard and pepper. Pour over vegetables. Continue cooking until vegetables are just tender crisp.