1 tsp. oil
1/4 onion, minced
1 clove garlic, minced
1 tsp. finely minced fresh ginger root
1 c. diagonally sliced carrots
1 c. diagonally sliced celery
1 c. broccoli florets, sliced 1/4 inch thick
1/4 c. sliced water chestnuts
2 green onions, split and cut in 2 inch lengths
1 c. bean sprouts
1 to 2 tbsp. soy sauce

Heat oil in a heavy skillet. Saute onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 tablespoons of water, cover, and cook for 2 to 3 minutes. Add water chestnuts and green onions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender yet crisp. Serve immediately. Serves 4.