Ingredients A
½		Onion
2		Zucchini
1		Carrot
6		Baby Corn
6-8		Whole Water Chestnuts
Ingredients B
2	Tbs.	Oil
1	Tbs.	Chicken Broth (or water)
1	tsp.	Salt
	Dash	Pepper (or white pepper)

                       .    

1. Cut onion about 1 cm in width. Cut zucchini slantedly and 1 cm in width. Peel carrot cut also slantedly about ½ cm in width. Cut baby corn in halves, also slantedly. Cut each water chestnut into 2-3 thin circles.
2. Pour oil into the wok, and stir fry onion and carrots for about 2 minutes or when onion appear to be soft or slightly caramelized, add chicken broth, and remaining vegetables.
3. Continue to stir fry for about 3-5 minutes, add salt and pepper to taste.
4. Remove from heat and serve.