Instructions: In a large skillet or wok, stir-fry garlic in oil for 2 minutes. Remove garlic and discard. Add carrots and celery and stir-fry for 2 minutes. Add cauliflower and broccoli, stir-fry 5 minutes. Combine chicken stock, dillweed, salt, mustard and pepper. Pour over vegetables. Continue to cook until vegetables are just tender crisp.

Serves 4.

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