3 c. celery, thin diagonal slices
2 c. fresh onions, rings or sliced thin
2 c. bean sprouts (soy or mung)
1 c. mushrooms, sliced
1 c. tofu, cubed (opt.)
1/4 c. green peas or parsley (opt.)

3 tbsp. oil
1/4 c. water
1/2 tsp. salt
1/2 tsp. onion powder

Add the vegetables which have been cut to size. Cook just long enough to tenderize (about 15 minutes) with a tight lid. A few frozen peas or chopped parsley may be added last for color. (Leave lid off.)

Pour over the following sauce and stir till thick:

1 1/4 c. water or liquid drained from vegetables
1/4 tsp. salt or kelp
1 1/4 tbsp. arrowroot starch or cornstarch

Serve on steamed fluffy brown rice. Pass around a shaker of soy sauce for each to serve themselves.

Yields 8-10 servings.