3 c. celery, thinly sliced
2 c. bean sprouts
1 c. water chestnuts, thinly sliced
1/2 c. sweet peas (Chinese)

SAUCE:

3 tbsp. oil
1/4 c. water
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. soy sauce
1 1/2 tsp. arrowroot mixed with enough water to make a paste

Put sauce ingredients in a skillet. Then add vegetables, except peas, and cook with lid on for about 10 to 15 minutes. Add peas last 5 minutes. Drain sauce from vegetables to measure 1 1/4 cups (if not enough, add water). Add last 3 ingredients to sauce over heat and mix well until thickened. Add cooked vegetables, mix well and serve with rice. Yields: 4 to 6 servings.