Step 1

Take a large stockpot and fill halfway with water.  Add chicken stock to the pot.  Bring the pot to a boil.

Step 2

Place all vegetables into the pot at once.   Cook for 5 to 7 minutes or until the broccoli is bright green, and the carrots have softened.  Remove vegetables from the pot.

Step 3

Drain vegetables well.

Step 4

Heat a wok on medium to high heat, and vegetable oil, a dash of sesame oil, and the garlic and ginger.

Step 5

Cook the garlic and ginger until fragrant, stirring frequently.

Step 6

Add the drained vegetables to the wok. Cook for 1 to 2 minutes stir to coat the vegetables well with the seasoned wok oil. Serve immediately.