1 green pepper, strips
1 red pepper, strips
2 carrots, sliced thin
1 lg. onion, sliced
8 oz. broccoli, pieces
1 c. mushrooms, sliced
1 can bamboo shoots
2 cloves garlic, chopped
2 chicken bouillon cubes
1 c. water
2 tsp. cornstarch
1 tsp. soy sauce
Chicken, shrimp, beef, about 1 lb. (optional)
Dried hot peppers, optional

Cut all vegetables. Drain mushroom and bamboo shoots; set aside. Heat 1 tablespoon oil in wok over high heat. Add all vegetables, except bamboo shoots and mushrooms. Cook to the desired texture; usually about 4 minutes. Add bamboo shoots and mushrooms. Cook for about 1 minute. Take the mixture of the bouillon cube, cornstarch and soy sauce and add to vegetables. Cook until broth thickens; stirring constantly.

If you want to add chicken, shrimp or beef, add first in the hot oil and cook for about 3 minutes before adding vegetables. The hot peppers are optional, if desired add with the vegetables. Makes 4 servings. Pour over cooked rice.