1 head fresh broccoli, cut into flowerets
1 med. bunch bok choy, chopped
3-4 carrots, chopped
Fresh mushrooms
1 red bell pepper
1-2 lg. cloves garlic
Water chestnuts, if desired
Fresh ginger, peeled and cut up to taste
2 tbsp. peanut oil

Heat peanut oil in wok, or large, deep pot/skillet. Heat just until hot; don't let it smoke. Add broccoli flowerets, sliced red pepper, sliced mushrooms, and sliced water chestnuts. When vegetables are crisp-tender, add garlic and ginger. Cook hot but don't over cook. Although garlic and ginger usually go in first, we prefer adding them only at the end.