Categories: Vegetables, Oriental, Wok 
      Yield: 6 servings 
  
  1 1/2 c  Cauliflower, broken into 
           -medium sized flowerettes 
  1 1/2 c  Broccoli, sliced into 3" 
           -shreds 
  1 1/2 c  Fresh green beans, snapped 
  1 1/2 c  Zucchini, sliced diagonally 
      3 tb Oil 
    1/2 c  Water 
           Salt 
    1/2 c  Cashews (opt) 
  
  1. Slice and prepare all vegetables. 
   
  2. Place oil in wok, heat to smoking point. Add cauliflower to wok, 
  stir fry cauliflower until oil coats most of it, add 1/2 cup water, 
  cover wok and cook cauliflower 4 minutes, lifting cover to stir 
  cauliflower 2 or 3 times. Add beans, stir, cover wok and cook 
  ingredients 4 more minutes, lifting cover to stir ingredients, 2 or 3 
  times. Add broccoli, zucchini, and salt. Stir everything up. Cover 
  wok and cook all the ingredients for a further 7 1/2 minutes, lifting 
  cover to stir ingredients periodically. When all is cooked, place 
  food on platter. If desired, a 1/2 cup of cashews could be sprinkled 
  over all before serving. 
   
  NOTE: This is a beautiful vegetable dish that could be served along 
  side of a regular Canadian meal, such as roast beef, broiled steak, 
  chops of all kinds, or all by itself as a main course.