Ingredients
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2 - 3 tbsp. oil 1 - 2 peeled, thinly round sliced carrots 1 - 2 thinly diagonally sliced celery 3 - 4 sprigs broccoli, sliced lengthwise 3 - 4 floweretts cauliflower, sliced 1/2 cup fresh stringbeans, cut 3 Chinese cabbage leaves (cut) 1 - 2 bok choy leaves, cut 4 - 5 fresh mushrooms sliced (optional) 1/2 cup water chestnuts, sliced or 1 pkg. frozen peapods & water chestnuts 1 - 2 small zucchini squash, diagonally sliced one-handful fresh bean sprouts 2 - 3 tbsp. cornstarch (more or less) 2 - 3 tbsp. soy sauce 2 - 3 cups water, more if too dry
Procedure
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Before you start, you will need a Iarge frying pan or wok. Have all vegetables cut up before hand. For best
results, don't overcook. They should be on the raw side when all finished. You can use whatever vegetable
combination you like.
Heat oil till smoking, add carrots, stir quickly (about 1/2 minutes), add broccoli, cauliflower, stir (1/2
minutes), add stringbeans, celery, stir 1/2 minutes. (If running out of room, remove some vegetables for
awhile.) Add cabbage, bok choy, zucchini, stir. Add water chestnuts, bean sprouts, mushrooms. Have
cornstarch and soy sauce ready; mixed together in water. Stir into vegetables, stirring constantly. (If too
dry, add more water.) Simmer about 3 minutes or until starch cooked. Serve hot in casserole or bowl.
