2 tbsp. water
1/2 c. green onions, chopped
1 c. celery, chopped
1/2 lb. mushrooms, chopped
2 c. broccoli
1 c. unsweetened pineapple chunks (save juice)
1 c. frozen peas, defrosted
1 can water chestnuts, drained and sliced
2 tbsp. cornstarch
1/2 tsp. ground ginger
4 tbsp. soy sauce (low sodium)
1/2 c. chicken stock (defatted)

Heat 2 tablespoons water in non-stick skillet. Add onions and saute. Add celery and mushrooms; heat over low flame, stirring constantly, for 5 minutes. Add water chestnuts and pineapple. Separately, combine cornstarch, ginger, soy sauce, pineapple juice (chunks), and stock. Mix well to remove lumps. Add to mixture. Add defrosted peas. Cook until mixture thickens, stirring constantly. Serve over a bed of brown rice. Serves 4 to 6.