2 tbsp. oil
1 c. onion, chopped
2 c. celery, sliced
1 c. mushrooms, sliced
3 c. Bok Choy or Chinese cabbage, chopped
2 c. bean sprouts
1 (4 oz.) can water chestnuts, sliced
2 tbsp. cornstarch
1 c. water, cold
1/4 c. soy sauce
2 c. rice, raw
1 can Chinese noodles; optional

Cook rice according to package directions. Should have about 7 cups cooked rice.

Saute onions in oil. Add celery and cook for 1 minute. Add bok choy and mushrooms and stir until vegetables are just heated through. Stir in bean sprouts and water chestnuts. In a small bowl, mix the water and soy sauce. Quickly stir in the cornstarch. Pour over vegetables. Stir until sauce becomes slightly thickened. Ladle over rice, and garnish with noodles. Serves 8.