Mixed Vegetable Stir Fry - cooking recipe

Ingredients

3 fresh garlic cloves
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon catsup
1 chicken bouillon cube, crumbled
1/4 teaspoon Chinese five spice powder
4 baby carrots (small)
1 onion
1/2 lb asparagus (about 8 stalks)
3 -4 very small crookneck yellow squash
1 cup sliced celery
1 firm-ripe tomatoes
1 1/2 tablespoons oil
2 tablespoons water

Preparation

Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.
Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.
Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.
Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.