1 bunch green onions, sliced
4 stalks celery, sliced
1 tsp. minced ginger root
4 tbsp. butter
1 c. water chestnuts, thinly sliced
1 c. mushrooms, sliced
1 stalk broccoli, cut into spears
1 dried red pepper, optional
3 tbsp. soy sauce

1. Saute the onions, celery and ginger root in the butter until onion is tender.

2. Stir in the water chestnuts, mushrooms, broccoli, red pepper if used and soy sauce.

3. Cover and steam for 5 to 8 minutes over medium heat or until vegetables are tender-crisp.

Good served with: Marinated flank steak, steamed rice and fresh pineapple spears for dessert.

Top: You can substitute 1 package (10 ounce) frozen peas for the broccoli, if you wish.