1 tbsp. oil
1 lg. onion, chopped
1 c. sliced celery
1/2 c. chicken
1 tbsp. tamari (soy sauce)
1 c. shredded Chinese cabbage
1 c. sliced bok choy
6 fresh mushrooms, sliced
8 oz. Tofu
1 tbsp. arrowroot powder
plus 1/4 c. water
1/2 c. bean sprouts

Heat oil in a wok. Add onion, celery and pepper. Saute until onion is tender. Add the chicken and tamari and mix in well. Add cabbage, boy choy, mushrooms, water chestnuts and tofu. Cover and steam for about 5 minutes.

Mix arrowroot in the water and add to the wok. Stir until thickened. Add the bean sprouts and cover for about 30 seconds. Remove from heat and serve over brown rice.