In a wok, heat 2 tablespoons for the peanut oil over high heat. Add cauliflower and stir-fry for about 3 minutes, or until cooked but still crunchy. Place in a colander, set over a bowl and drain.
Add two more tablespoons peanut oil to wok. When hot, add broccoli and stir-fry for about 3 minutes, or until cooked but still crunchy. Drain in colander.
Add two more tablespoons peanut oil to wok. When hot, add mushrooms and stir-fry for 2 more minutes, and stir-fry for 2 minutes, or until cooked but still crunchy. Drain in colander.
Add remaining oil if wok is dry. Add snow peas and stir-fry for one minute, or until cooked but still crunch. Drain in colander. Remove vegetables from colander and place in a large bowl. With a bulb baster, remove fat from drained vegetable juices in bowl.
To make dressing: place juice from vegetables and chicken stock in a medium saucepan. Add soy sauce, garlic and sherry. Bring to boil; boil until reduced to one cup. Add sesame oil and pour over vegetables. Refrigerate for at least 2 hours before serving.
Ingredients:
