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Heat 2-3 TBSP coconut oil in a wok. When oil is
hot, add onion, garlic and cook for 30 seconds, stirring continuously.
Add asparagus and froze broccoli, cook for 3
minutes, again stirring continuously. Add squash, water chestnuts,
baby corn and
mushrooms. Add seasonings to taste. Continue
cooking until all veggies are warmed through, but
still crunchy. Continually sir veggies in the wok. You do not want
soft, soggy
veggies. Serve hot over rice or noodles or eat
alone.
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