In small bowl combine soy sauce, garlic, hoisin sauce and gingerroot.
In large glass baking dish arrange lamb chops. Pour on 1/4 cup soy mixture,
turning chops to coat. Cover and refrigerate for 30 minutes.
In large skillet, sprayed with nonstick cooking spray, cook onion over medium
heat for 5 minutes, stirring occasionally. Add celery and cook 2 additional
minutes. Mix in bell peppers, mushrooms, broccoli, peppers and remaining soy
sauce mixture. Cook for 4 minutes. Stir in pea pods, turn off heat, cover and
let stand for 5 minutes.
Broil lamb chops 4 inches from source of heat for 3 to 4 minutes per side,
turning once or to desired degree of doneness: 145 degrees F for medium-rare,
160 degrees F for medium and 170 degrees F for well.
Mound vegetables on plates and top each with a lamb rib chop.