3 tbsp. vegetable oil
1 1/2 lb. broccoli separated into flowerets & cut in half (3 c.)
3 sm. onions, sliced
1 sm. head Chinese or celery cabbage (sliced, 2 c.)
1 can (5 oz.) water chestnuts, drained & sliced
1/4 c. water
1/2 tsp. salt
1 tbsp. soy sauce

Heat all ingredients except soy sauce to boiling in 10 inch skillet; reduce heat. Cover and simmer until vegetables are crisp-tender (8-10 minutes). Toss with soy sauce and serve with additional soy sauce. (You may substitute 1 (16 ounce) can bean sprouts (drained) for the Chinese cabbage.