Ingredients

• 2 tbsp. cholesterol free oil (olive oil or peanut oil for unique flavor)
• 1 clove of garlic -- sliced (optional)
• 1 small slice of fresh ginger (or 1/2 tsp. ground)
• 4 cups thinly sliced vegetables (any firm vegetable sliced thin can be stir-fried.) Take your pick from these exciting fresh vegetables
  • Carrots
  • Cabbage
  • Green, Red or Yellow Peppers
  • Celery
  • Celery Cabbage
  • Asparagus
  • Nappa Cabbage
  • Turnips
  • Sno-Peas
  • Yellow Cabbage
  • Broccoli
  • Bok Choy
  • Zucchini Squash
  • Cauliflower
  • Mushrooms
  • Jicama (Mexican Yam)
  • Onions (All Kinds)

And add to all recipes

• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper or to taste
• 1 tsp. fresh or dried herbs chopped (basil, parsley, etc.)
• 2 tsps. soy sauce

Directions

Place two teaspoons oil in 10" skillet or favorite wok. Heat on medium-high heat. Add garlic and ginger to the oil. Stir to season oil with garlic and ginger. Your oil is now flavored.

Toss thin sliced veggies into oil and stir to toss to coat all vegetables. Continue to stir every 10-20 seconds.

Add salt, pepper, soy sauce, herbs to taste.

Stir-fry till vegetables get a little limp but are still firm. Be sure to use sweet red bell peppers to add that splash of color to excite the eye.

For glaze, add 1/3 cup of water and 1 teaspoon of cornstarch blended. Stir till stir-fry is coated.

Serves 4-6.

Enjoy!