2 tbsp. olive oil
1 lb. carrots
2 lg. green peppers
2 lg. onions
1 can water chestnuts
3 tbsp. soy sauce or Worcestershire sauce
1 can chicken broth
3 tbsp. cornstarch
1 lb. boneless chicken or sirloin tip or shrimp, etc., etc.
2 stalks celery

Cut meat into strips and saute in olive oil until brown. Remove meat from fry pan. Add all vegetables, salt and pepper and soy sauce; simmer. Add chicken broth, saving a small amount to add to the cornstarch. Add the meat and just before serving add the cornstarch to the broth and pour over mixture. Make sure the mixture comes to a boil before serving. Serve over rice. Yields 6 servings.