Boy choy
Green onions
Zucchini
Celery
Bean sprouts
Green beans
Whatever else on hand
2 chicken bouillon cubes
1 c. water
1 tsp. corn starch
Garlic salt
Pepper

In small amount of oil fry quickly (few seconds) hard vegetables first down to last one, sprinkling with garlic salt and pepper. Dissolve bouillon in water, add to vegetables and cook 1 to 2 minutes.

Push vegetables to sides of wok or pan. Add corn starch that had been mixed with little water. Stir until thickens and push vegetables back into sauce.