Bulgur Primavera

1 bunch asparagus, cut into 1-inch pieces
3 Tbs coconut oil
1/2 lb green beans, cut into 1-inch pieces
2 zucchini, quartered, , cut into 1-inch pieces
1 1/2 cups frozen peas
2 cloves garlic, minced
1 cup bulgur
1 cup vegetable stock
1/2 cup water
3 scallions, chopped
salt and pepper
2 Tbs butter
1 cup freshly grated Parmesan cheese
2 Tbs dried chives
2 Tbs chopped fresh basil

1) Add the broth and water to a small saucepan. Heat to boiling, then add the bulgur, mixing thoroughly. Reduce the heat and simmer for 10 minutes, or until all liquid is absorbed and bulgur is tender. Add the butter, chives and basil, mixing thoroughly.
2) Heat the oil in a large skillet over high heat. Add the garlic and scallions, cooking for one minute. Then, add the asparagus, beans, zucchini and peas, and stir fry for 3-4 minutes until they are bright green and just starting to soften. Season with salt and pepper.
3) Stir the bulgur and vegetables together in a large bowl. Stir in the Parmesan cheese and serve at once.