3 cloves garlic, minced

4 cups cauliflower florets

1 bunch thin asparagus, trimmed and cut diagonally into 2-inch pieces (2 cups)

1 red bell pepper, cut into thin strips

4 ounces snow peas, trimmed

4 green onions, cut diagonally into 1/2-inch pieces (1 cup)

McCormick® Gourmet Collection Sesame Seed, Toasted (optional)

1. Mix 1 1/2 cups of the stock, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.

2. Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup stock; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.

3. Stir stock mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.