1 1/2 tbsp. oil
2 carrots, julienne
1 onion, sliced
1 stalk celery, sliced
1/4 head broccoli, chopped
1/4 head cauliflower, chopped
2 green onions, chopped
1/4 green pepper, julienne
1/4 lb. snow pea pods
2 oz. water chestnuts, sliced
1/4 lb. fresh mushrooms, sliced
1 c. water, cold
2 tbsp. cornstarch
1/4 c. soy sauce
1 tsp. chicken base or 1/3 bouillon cube
1 tsp. garlic
1 tsp. ginger
1/3 tsp. black pepper
1 1/3 c. rice, cooked

Prepare all vegetables prior to cooking. Heat oil to smoking point in large skillet. Cook dense vegetables first (carrots, broccoli, cauliflower) then remaining vegetables. Do Not Overcook. Mix water, cornstarch, base and seasonings. Add to vegetables and cook until thickened. Serve over rice.

Serves 4.