1 1/2 c. broccoli, cut into 1 inch pieces
3 med. carrots, bias-sliced
1 1/2 c. cauliflower, cut into 1 inch pieces
1 zucchini, cut in slices
1 c. snow peas
1 c. cabbage, chopped, use red and green
1/2 c. celery, bias-sliced
1 c. onion, cut in thin wedges
1/2 c. water chestnuts, drained and thinly sliced
1/2 c. bamboo shoots, halved lengthwise
1/2 c. green pepper, cut into 1 inch pieces
1 tsp. salt
1/2 tsp. sugar
3 tbsp. soy sauce
2 tbsp. oyster sauce
3 tbsp. dry sherry
2 tbsp. cornstarch
1/4 tsp. ground ginger
1 clove garlic, minced
4 tbsp. peanut oil or cooking oil

In a small bowl combine cornstarch, salt, sugar, ginger, blend in soy sauce, oyster sauce and sherry. Set aside.

Preheat a Wok or large skillet over high heat; add oil, stir fry broccoli, carrots, cauliflower, for about 2 minutes or until crisp-tender, remove from Wok (add more oil) and then add rest of vegetables, stir fry another 2 minutes, stirring constantly. Return all the vegetables to Wok or skillet. Add water chestnuts, bamboo shoots. Stir soy mixture, stir into Wok. Cook and stir until thickened and bubbly. Cover and cook 1-2 minutes more. Serve with rice. Serves 8.