Instructions

• Pour 6 ounces chicken broth (or veggie broth) into a large stockpot and bring to a boil over medium-high heat.
• Add 2 cups broccoli florets, 1 cup zucchini (sliced in half and then into half moons), 1 cup carrots (peeled and cut into rounds), 1/2 pound green beans (trimmed and cut in half), and 1/2 green cabbage (cut into large pieces) to the boiling broth. Cook about 5 minutes, until the vegetables are crisp-tender.
• Immediately transfer the vegetables to a colander and drain well; shake off excess liquid and, if needed, pat dry with paper towels.
• Heat a large wok or skillet over medium-high heat. Add 2 tablespoons sesame oil and swirl to coat the pan.
• Add 4 cloves minced garlic and 1 teaspoon minced fresh ginger to the hot oil; stir continuously and cook about 30 seconds, until fragrant (do not let them brown).
• Add the well-drained vegetables back to the wok, pour in 2 tablespoons soy sauce, and stir-fry 1 to 2 minutes until the vegetables are evenly coated and heated through.
• Remove from heat and serve immediately.