1 lg. bunch broccoli flowerets
1 can water chestnuts, drained and sliced
1 med. red bell pepper, seeded and chopped
2 tbsp. vegetable oil
2 tbsp. tamari or low-sodium soy sauce

Preheat skillet and oil. Add vegetables and cook over medium-high heat, stirring constantly to prevent scorching, about 2 minutes. Add soy sauce, cover, and simmer for 4 minutes. (Vegetables should be firm but tender.) Serves 4-6.