1 tsp. vegetable broth
1/4 onion, minced
1 clove garlic, minced
1 tsp. fresh ginger root, finely minced
1 c. carrot, sliced diagonally
1 c. celery, sliced
1 c. broccoli florets, sliced 1/4-inch thick
3 tbsp. water
1/4 c. canned sliced water chestnuts
2 scallions, split and cut in 2-inch lengths
1 c. bean sprouts
1 1/2 tbsp. soy sauce

Heat broth in a wok. Sauté onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 tablespoons water, cover and cook 2 to 3 minutes over high heat. Add water chestnuts and scallions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender, yet crisp. Must serve immediately.

Makes 2 servings.