(serves 6)
1-2 tsp. olive oil
3 large onions, sliced
4 cups sliced celery
1 pound mushrooms, chopped
1 can bamboo shoots
1 can water chestnuts
1 cup bean sprouts
3 ½ cups water
¼ light soy sauce
Pepper to taste
¼ cup cornstarch
¼ cup water
In a large saucepan, heat oil and sauté onions until lightly brown. Add celery, mushrooms, bean sprouts, bamboo shoots, water chestnuts, 3 ½ cups water, and ¼ cup light soy sauce. Season to taste with pepper. Simmer for 15-20 minutes or until vegetables are tender. Combine cornstarch and 1/4 cup water. Stir into vegetable mixture and continue to cook, stirring until thickened. Serve over brown rice. You may add cooked shrimp or poultry to have a complete meal.
