1 c. canned chicken broth
1/4 c. soy sauce
2 tbsp. cornstarch
1 lb. Italian sausage, cut in 1 inch pieces
2 tbsp. cooking oil
8 oz. fresh mushrooms
1 med. green pepper, cut up
1 c. sliced white radish or parsnip
3 green onions, sliced
2 c. fresh bean sprouts
8 oz. pea pods (1 1/3 c.)
8 oz. Swiss chard or spinach, cut into bite size pieces (4 c.)

Combine chicken broth and soy sauce; stir in cornstarch and set aside. In a large skillet or wok, stir fry sausage in hot oil for 10 minutes. Add mushrooms, green pepper, radish or parsnip, and green onions. Stir fry 5 minutes more. Add sprouts, pea pods and spinach. Stir soy sauce mixture; add to wok. Cook and stir until thickened. Cook and stir 2 minutes more. Serve with rice. 4 servings.