(Napa) Chinese cabbage
Golden onions
Green bell pepper
Bamboo shoots
Water chestnuts
Celery
Broccoli and hard stem
Oil
Rice

Slice Napa in square inch pieces and the other as you like. Put oil in wok and turn burner on HIGH until oil is about to pop and burn you. Have two wooden spoons ready.

Pour vegetables into wok and toss softly and rapidly so they won't burn. Make sure vegetables are covered good with oil. Keep tossing until all of them have a combined 5 minutes while moving them around. Taste and serve over rice when cooked.