1 1/2 c. sliced celery
4 tbsp. oil
1/2 c. onions
1/2 pkg. sliced frozen carrots
1 pkg. of Birds Eye Japanese frozen vegetables
1 lb. cubed meat (pork is our favorite followed by chicken, beef is too rich)
1 can water chestnuts

SAUCE:

1 tbsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. ginger
1 tsp. sugar
1 tsp. chicken bouillon
1/2 c. water

Stir fry: Heat wok with 2 tablespoon oil. Cook celery, onions, carrots and mixed vegetables to preference. When vegetables are done, take out of oil and add other 2 tablespoon oil and meat. When meat is done (5 minutes about) put vegetables and meat together and add sauce. Cook until sauce is bubbly (1 minute or so).

SAUCE:

Stir all ingredients together. Serve over rice.