2 c. sliced celery
1 c. onion, sliced
1 c. sliced mushrooms
1 lb. broccoli, sliced
1/2 c. sliced water chestnuts
Water for sauteing
1 c. water
1 1/2 tsp. low-sodium soy sauce
3 tbsp. cornstarch, dissolved in 3 tbsp. water

Stir-fry vegetables in a small amount of water for about 5 minutes. Add 1 cup water and soy sauce; bring to a boil. Add cornstarch to vegetable mixture and combine thoroughly. Cook until sauce thickens. Serves 8.