Hand whole green beans
Handful sugar snaps
2 carrots, julienned
1 cup fresh cauliflower florets
Handful celery, julienned
¼ cup butter, softened
1 tbsp fresh orange juice
1 tbsp brown sugar
1 tbsp finely chopped fresh parsley
1/2 tsp salt
Heat butter in the wok on medium until melted.
Turn onto maximum, add all the vegetables and stir-fry for 3 minutes until the veggies are golden brown but still crunchy.
Stir in the orange juice, butter and parsley
Serve as a side dish.