Heat the oil in a large skillet or wok and sauté the garlic and ginger for 1 minute. Drain the shiitake and reserve the soaking water. Sauté the shiitake 2 minutes. Add the cauliflower, carrots and broccoli. Sauté for 2 to 3 minutes. Add the water chestnuts, edamame and mung bean sprouts.
Mix together the shiitake soaking water, diluted kuzu, shoyu and vinegar. Blend well. Slowly pour the mixture over the vegetables, while stirring constantly until the liquid thickens, just several seconds. Mix in the green onions and snow peas and cook about 2 minutes until bright green and crisp. Serve as a vegetable side dish or over any cooked Eden Traditional Pasta or cooked grain.
6g fat (25% calories from fat),