1/2 c. chicken stock
1/2 sm. onion, chopped
1 clove garlic, minced
4 carrots, sliced or grated
4 celery stalks, chopped
1/2 head cabbage
1/4 green pepper, diced
4 c. bean sprouts
12 lg. mushrooms, chopped
1 bunch scallions, chopped
1 can water chestnuts, sliced

Heat the stock. Add onion and garlic. Stir fry 1 to 2 minutes. Add the carrots and celery. Stir them quickly to seal in the juices. When these are about half done, add in the cabbage and green pepper. When these veggies are nearly cooked, add in the bean sprouts, mushrooms, scallions, and water chestnuts. Stir continuously, until all the veggies are tender-crisp.

SAUCE FOR STIR - FRY VEGETABLES:

1 clove garlic, minced
1 1/2 c. chicken stock
3 tbsp. soy sauce
1/2 tsp. ginger
2 1/2 tbsp. cornstarch

Saute the garlic over low heat. Pour the stock over the garlic and add the soy sauce, sherry, and ginger. Turn the heat to medium. Dissolve the cornstarch in a little cold water. Add the cornstarch. Let the sauce boil slowly until it has thickened, stirring almost continuously. Pour this over the stir fry veggies when they are done and serve over brown rice.