1 bunch broccoli
1/4 lb. mushrooms, quartered
1 red pepper, julienned
1 can (8 oz.) whole water chestnuts, drained
1/4 c. rice vinegar
2 tbsp. toasted sliced almonds
2 tbsp. salad oil
1 onion, thinly sliced into rings
3/4 tsp. salt
1 tbsp. dark sesame oil

Trim broccoli, cut into flowerettes. Pare stems, cut crosswise into 1/2 inch pieces. In 1/2 boiling salted water, in skillet, cook broccoli, 3 minutes, drain, place in serving dish; keep warm.

In same skillet, heat salad oil over medium heat. Add mushrooms, onion and pepper; saute 3 minutes. Add water, chestnuts, salt, vinegar and sesame oil; bring to boiling. Pour mixture over broccoli, sprinkle with almonds. Makes 8 servings.