1 onion, cut in half and sliced
1 c. celery, sliced
1 1/2 c. chopped broccoli
1/2 c. Chinese peas
1/2 lb. mushrooms, thinly sliced
2 c. chopped Chinese cabbage
1 c. bean sprouts

SAUCE:

4 tbsp. low sodium soy sauce
2 tbsp. cider vinegar
2 cloves garlic, crushed
3 tbsp. chopped fresh coriander
1 1/2 tbsp. cornstarch or arrow root
1/4 tsp. grated fresh ginger root
1/4 tsp. crushed red pepper

Mix sauce ingredients together. Set aside. Saute onions and celery in a small amount of water for 5 minutes. Add broccoli and Chinese cabbage; cook and stir for 5 more minutes. Add mushrooms. Cook and stir until soft, 5 minutes. Add bean sprouts. Stir in sauce. Heat through. Use to fill pita bread.