- 150 grs   white cabbage
- 150 grs   cauliflower
- 150 grs   carrots
- 150 grs   zucchini
-     1        garlic clove

all above ingredients finely sliced

- 1½ cubes  vegetable stock (without water), crushed
- ¼ cup       water
-                pepper to taste
- 2 Tbsp      oil

In wok or large frying pan heat oil, garlic, then add vegetables and 
water while stirring constantly. Add vegetable stock cubes, cook for 5 min,
more or less until vegetables are “al dente”.