3 cups fresh celery (thin diagonal slices)
1 cup mushrooms, sliced
2 cups fresh onions, rings or sliced thin
¼ cup green peas or parsley (for color)
2 cups bean sprouts (soy of mung)
In a large skillet put:
3 Tbs. Oil
½ tsp. Salt + ½ tsp. Onion
¼ cup water
Add the vegetables which have been cut in size. Tenderize just enough to cook (about 15 minutes) with a tight lid. A few frozen peas of chopped parsley may be added at least for color. (leave lid off) Pour over the following sauce and stir till thick:
1¼ cups water or liquid drained from vegetables
¼ tsp. Salt or kelp
1¼ Tbs. Arrowroot starch or cornstarch
Serve over steaming fluffy brown rice.
Sauté Vegetables
2 Tbs. of any or all vegetables you like
Use the same principles as with the chow mien in seasoning and thickening juices. Vegetables prepared like this are wonderful with a couple tablespoons of rice.