2 tbsp. vegetable oil
3 c. very fine shredded celery cabbage
2 med. stalks celery, finely chopped (about 1 c.)
1 med. onion, finely chopped (about 1/2 c.)
1 tsp. salt
1/8 tsp. pepper
1 can (8 oz.) sliced bamboo shoots

Heat wok or 12-inch skillet until very hot. Add vegetable oil; rotate wok to coat side. Add remaining ingredients except bamboo shoots; stir-fry about 5 minutes or until vegetables are crisp-tender. Add bamboo shoots; stir-fry until heated through. Makes 4 servings.