2 tbsp. oil
1 c. diagonally sliced celery
1 lg. green pepper
1 lg. red pepper, or just 2 green, cut into strips
2 med. onions, cut into wedges
1 can sliced water chestnuts
1 tsp. ginger
2 tbsp. soy sauce
2 tbsp. cornstarch
1 1/2 c. chicken broth
1 c. carrots and/or broccoli; optional

Heat oil in wok or frying pan. Add vegetables and stir fry 2 minutes or until vegetables are crisp-tender (carrots need to be par-boiled first). Add ginger, soy sauce, and fry 1 minute. Dissolve cornstarch in chicken bouillon and add to vegetables stirring until sauce thickens. Serve with white rice.