Summer Harvest Vegetables

Trim stems and leaves from both the broccoli and the cauliflower. Divide into small florets. Pour lemon juice over mushrooms and set them aside. Measure oil into wok. Rub ginger root around sides of wok and discard. Heat oil to medium high temperature. Arrange broccoli and cauliflower on bottom sides of wok. Distribute mushrooms, pepper and celery in layers. Add garlic and all seasonings exceept soy sauce. Cover and cook for 10 minutes or until vegetables are cooked, but still crisp. Add soy sauce and grated cheese and cook until cheese is melted.