1/4 c. water
1/4 tsp. black pepper
3 c. celery, thinly sliced
2 c. bean sprouts (soy or mung)
1 c. tofu, cubed
1/2 c. Chinese peas or sweet peas
1 c. chestnuts, thinly sliced, or bamboo shoots or banana heart
1/4 tsp. salt
1 tsp. soy sauce
1 1/4 tbsp. arrowroot, made into paste

Combine first 3 ingredients in a skillet. Add next 3 ingredients and cook about 15 minutes with a tight lid. Add next 2 ingredients the last 5 minutes of cooking. Drain liquid from vegetables to measure 1 1/4 cups (if necessary, add tap water). Mix with next 2 ingredients, heat and gradually add arrowroot paste. Stir until thickened, pour over vegetables and serve with steaming, fluffy brown rice. Yields: 6 servings.