Vegetarian Chop Suey

• 2/3 cup chopped onion
• 3 garlic cloves, minced
• 2 teaspoons grated fresh gingerroot
• 1 tablespoon toasted sesame oil
• 1/2 cup diagonally cut carrot
• 1/2 cup diagonally cut celery
• 2/3 cup sliced white button mushrooms
• 1 cup sliced bell pepper
• 2/3 cup coarsely shredded red cabbage
• 2 cups diagonally cut zucchini
• 2/3 cup mung bean sprouts
• 2/3 cup sliced green beans
• 2/3 cup snow peas
• 2/3 cup bamboo shoot
• 2/3 cup sliced water chestnuts
• 1 cup sliced tomatoes
• 1 cup water
• 2 tablespoons soy sauce
• 3 tablespoons cornstarch
• 3 cups cooked brown rice
• salt
• pepper

1. Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
2. Add the carrots and celery, and cook, stirring, 5 minutes.
3. Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
4. Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
5. Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
6. Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
7. Serve over rice.

onion, garlic, gingerroot, sesame oil, carrot, celery, white button mushrooms, bell pepper, red cabbage, zucchini, mung bean sprouts, green beans, snow peas, bamboo shoot, water chestnuts, tomatoes, water, soy sauce, cornstarch, brown rice, salt, pepper

Taken from www.food.com/recipe/vegetarian-chop-suey-39400 (may not work)