Slice the beans, zucchini and carrots on the diagonal. Cut the cauliflower and broccoli into small florets. Seed the peppers and dice them. Clean and trim the snow peas. Cut the snow peas in half on the diagonal if you wish.

In a large pot of boiling water, blanch the beans, carrots, cauliflower and broccoli until each is tender crisp. Drain and immediately rinse under cold running water to prevent further cooking. Drain the vegetables thoroughly.

Heat 2 teaspoons of vegetable oil in heavy skillet over medium heat. Add the onion and 1 clove of garlic. Stir fry for 3 to 4 minutes. Add the zucchini and some ginger and more garlic. Stir fry for 3 minutes longer, adding more oil if necessary. If the pan is full, transfer the vegetables to baking dish and keep them warm.

Continue to add as many of the blanched vegetables as you can stir fry at one time, plus some of the garlic and ginger. Cook, stirring, for 2 to 3 minutes or until hot and semi cooked. Finish with the peppers and snow peas, cooking until they are tender crisp. When you are done, combine all the vegetables in the pan and toss them with the soy sauce. Add salt and pepper to suit your taste.