10 oz. pkg. frozen broccoli spears, thawed
2 tbsp. oil
1 tsp. salt
1 clove garlic
1/2 c. celery
1 green pepper
1/4 c. onion, chopped
1 lg. tomato, chopped
1/4 tsp. poultry seasoning (see note)
1 c. cooked ham, chopped
2 tsp. cornstarch

Cut off broccoli flowerettes and set aside. Trim skin off stalks and cut in thin strips. Heat oil with salt in wok. Add garlic (peeled and minced), celery (thinly sliced), green pepper (seeded and cut in thin strips), onion and broccoli stalks. Stir fry about 1 minute. Add tomato, poultry seasoning and ham. Cover and steam for 5 minutes, stirring occasionally. Place broccoli flowerettes on top of vegetable and ham. Cover and steam for 5 minutes. Uncover and stir in cornstarch that has been dissolved in 2 tablespoons water. Cook until thickened. Makes 4 servings.

NOTE: I use fresh broccoli so it takes the flowerettes more like 7 minutes to cook. Other cooking times remain the same. I also substitute Lawry's seasoned salt for poultry seasoning and usually substitute garlic powder for the real thing. I also use more celery and sometimes throw in a can of bamboo shoots or sliced water chestnuts. One piece of advice: Get all your stuff cut up, measured and ready to go before you heat up the wok. Doesn't hurt to have the rice ready for the microwave and the table set. This cooks very quickly--I speak from experience.