Stir-Fry Vegetables

• 1 c. bean sprouts
• 1 (8 oz.) can sliced water chestnuts
• 1 c. slantedly sliced carrots
• 1 c. slantedly sliced celery
• 1 small sliced onion
• 1 small sliced zucchini
• 1/2 small cabbage, shredded coarsely
• 3 or 4 Tbsp. soy sauce
• 2 Tbsp. cooking wine
• 1 1/2 Tbsp. brown sugar
• 3 Tbsp. cornstarch
• 2 1/2 c. cold water
• 1/2 tsp. fresh ginger, minced
• 3 or 4 pieces garlic, minced

1. In wok at high heat, sprayed well, add celery, carrots, onions and water chestnuts and stir-fry about 2 minutes, then add bean sprouts, cabbage and zucchini, stirring an additional 2 minutes or until cabbage begins to wilt.
2. Add spices, soy sauce and cooking wine to blend well.
3. Then dissolve water and cornstarch and then pour over vegetables.
4. Reduce heat and simmer until sauce thickens.
5. Serve over rice or noodles.

bean sprouts, water chestnuts, slantedly, slantedly, onion, zucchini, cabbage, soy sauce, cooking wine, brown sugar, cornstarch, cold water, fresh ginger, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863149 (may not work)