Chinese Stir-Fry Vegetables - cooking recipe

Ingredients

broccoli
mushrooms
bean sprouts
bok choy
Chinese cabbage
zucchini
1 (8 oz.) can water chestnuts, drained and sliced
carrots
green pepper
red pepper
small white onion
3 Tbsp. peanut oil
2 cloves garlic, minced

Preparation

(May substitute your own vegetables as desired.)
Chop mushrooms, broccoli, zucchini, carrots, Chinese cabbage and bok choy in equal amounts.
Chop up whole onion and green and red peppers.
Heat Chinese wok on medium flame.
Saute garlic about 30 seconds.
Add onion and saute about 1 minute or until slightly translucent.
Add broccoli, zucchini, carrots and peppers.
Cook and stir frequently.
You may need to add about 1/2 cup of water for moisture.
Cook for 2 to 4 minutes or until vegetables are slightly soft.