Florida Vegetable Recipe

Vegetable-6040

Ingredients
2 tablespoons	canola or stir-fry oil
5	cloves garlic, minced
3 tablespoons	ginger root, grated
1	large onion, chopped
7	scallions, chopped
1	red bell pepper, chopped
1	orange bell pepper, chopped
4 cups	eggplant, diced
2 cups	cauliflower florets
2 cups	broccoli florets
1 cup	celery, chopped
1 cup	carrots, chopped
1 cup	mushrooms, sliced
4 cups	cabbage, shredded
4 cups	Chinese cabbage, shredded
2 tablespoons	soy sauce or stir-fry sauce
1 can	water chestnuts, sliced
1/2 cup	cashew pieces

Preparation
Heat oil in wok or large skillet. Add 1/2 of the minced garlic and 1/2 of the ginger root, the onion, scallions, and the red and orange bell pepper. Cook on medium high for 2 minutes, stirring constantly. Add the eggplant, cauliflower, broccoli, celery, and carrots. Cover and cook on medium heat for 3 minutes or until vegetables are slightly tender. Add the mushrooms, cabbage, Chinese cabbage, water chestnuts, cashews, and the remaining garlic and ginger root. Cover, and cook 2 minutes or until all vegetables are slightly tender. Do not overcook. Yield 8 servings