"easy Style" Veggies

This comes from wok expert, Eleanor Hoh. EatSmartVegetables. These are very interchangeable - depending on your mood for that dish.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 12  ounces  of your favorite eat smart  mixed vegetables (broccoli, carrots and sugar snap peas were used here)
• 2  garlic cloves (diced)
• 2  slices ginger (shredded)
• 1⁄2 red bell pepper (sliced)
• 1  tablespoon tamari
•  canola oil
•  sherry wine
•  chicken bouillon (cube or paste)

Directions

1. Heat your wok (except non-stick) on high heat till it just smokes.
2. Squirt 3 circles of canola oil round the sides of your wok.
3. Add 2 diced garlic and 2 slices of shredded ginger to the oil.
4. Add all of your veggies inches
5. If you like veggies less crunchy, add 1 tablespoon of water & cover for 30 seconds.
6. Taste for crunchiness.
7. Add a squirt of tamari to cover veggies, dash of sherry and a pinch of chicken bouillon cube/paste directly into your veggies in the wok while you’re frying.
8. Taste and adjust seasonings.
9. Serve as a side dish with any main course.