Chinese Vegetables

• 1 large yellow onion, cut into wedges and separated
• 4 ounces fresh snow peas
• 2 stalks celery, diagonally cut into 1/2-inch pieces
• 1/2 bunch green onion, cut into 1-inch pieces
• 4 ounces shredded carrots
• 1 bunch fresh broccoli, trimmed and cut into florets
• 3/4 cup warm water
• 1 tablespoon instant chicken bouillon granules
• 2 tablespoons canola oil
• 1 tablespoon minced fresh ginger

1. Combine water and bouillon granules and set aside.
2. Heat oil in wok or large skillet over high heat and add onions, broccoli, celery, ginger and carrots stir fry 2-3 minutes. Add snow peas and stir fry another minute or so. Add green onions and fry just another minute.
3. Add bouillon mixture, bring to a boil, cover and cook until vegetables are crisp-tender, approximately 2-3 minutes. You can use any vegetables you want with this. Enjoy!

yellow onion, snow peas, stalks celery, green onion, carrots, fresh broccoli, warm water, instant chicken, canola oil, fresh ginger

Taken from www.food.com/recipe/chinese-vegetables-152798 (may not work)