1 c. broccoli florets
1/2 c. sliced onions
1/2 c. green onions, sliced into 1 inch lengths
1/2 c. sliced green pepper (lg. slices)
1 c. cut up bok choy
2 lg. sliced mushrooms
2 plum tomatoes, cut into 2 inch lengths
1 tsp. cayenne pepper
1 tsp. ginger
2 tbsp. tamari sauce
1 tbsp. extra virgin olive oil

Wash all vegetables. Separate the asparagus and broccoli from the rest of the vegetable. Heat the olive oil in the hot wok. When the oil begins to smoke, add the asparagus and broccoli. Cook for 2 minutes, stirring constantly.

Add the remainder of the vegetables. Continue to cook on a high heat, stirring vegetables thoroughly every 30 seconds. When the broccoli and asparagus become a brilliant dark green color, add the ginger, cayenne and tamari and stir thoroughly. Cook for one more minute and serve. Single serving = 1 cup vegetables, 1 tablespoon oil.