2 tablespoons Vegetable Oil
1 White Onion, sliced
4 cloves garlic, minded
1 Red Pepper, sliced
1 cup Snowpeas
1 Carrot, julienned
2 Spring Onions, sliced
1½ cups Bean Sprouts
2 heads Bok Choy
8 oz Thin Rice Vermicelli

Seasoning:
2 teaspoons Curry Powder
½ teaspoon White Pepper
1 cup Vegetable Stock
2 teaspoons Sweet Soy Sauce
3 Tablespoons Tamari
½ teaspoon Brown Sugar
1 teaspoon Sesame Oil