In a large pot, boil some water. Put the broccoli florets inside and cook for 5 minutes. Drain and set the broccoli aside.

In a small pan, cook the mushrooms over medium-high heat with a little bit of olive oil until the mushrooms are golden on each side. Set the mushrooms aside.

In a large sauce pan, heat 1 Tbs of olive oil over medium-high heat. Add the minced garlic and chopped pencil onions to the pan and mix them into the olive oil with a rubber spatula. Cook for 2 minutes, while mixing the garlic and onion often. If the garlic starts to burn, lower the heat. (It depends on your stove).

Lower the heat to medium, add the diced red pepper and the shredded carrots to the sauce pan and mix well. Let the mixture cook for 3 minutes.

Then add the orange juice, honey, salt, pepper and crushed red pepper flakes to the pan. Mix everything together. Increase the heat to medium high and cook the veggies for 4 minutes.

Add the water chestnuts to the sauce pan, mix, and let the mixture cook for 2 minutes.

Add the yellow squash to the sauce pan, mix, and let the mixture cook for 4 minutes.

Then add the cabbage and the broccoli and mushrooms that were set aside earlier to the pan. Let the mixture cook for 4-6 minutes, while stirring every so often. The liquid should be mostly evaporated by now. If it isn't, cook for longer. Some liquid is normal.