1 c. water
1 tsp. instant beef bouillon
1 tbsp. soy sauce
1/2 tsp. ginger
2 c. diagonally sliced celery
2 c. diagonally sliced carrot
2 c. green pepper, cut into 1" pieces
1 c. sliced green onion
1 (5 oz.) can water chestnuts, thinly sliced
1/2 c. unsweetened pineapple juice
2-3 tsp. cornstarch

Combine first 4 ingredients in a saucepan. Bring to a boil. Reduce heat; add celery, carrot and green pepper. Return to boiling; cover and simmer 5 minutes. Add green onion and water chestnuts. Cook 2 minutes. Remove vegetables to heated dish and keep warm. Combine cornstarch and pineapple juice. Stir into broth and cook, stirring until thick. Pour over vegetables.