- 2 tablespoons sesame or safflower oil
- Onions, sliced thin
- Water chestnuts, sliced thin
- Bean sprouts, fresh
- Mushrooms, fresh
- Celery, sliced thin
- Broccoli, sliced thin
- Bok choy, sliced
- Soy sauce
- Heat oil in a wok. Sauté onions, water chestnuts and celery.
- Add broccoli, then bok choy. As each layer
of vegetables is added, sprinkle with soy sauce.
- Make a depression
in the center. Add a mound of bean sprouts and mushrooms. Cover
the wok. Let vegetables steam about 5 minutes.
- Serve over rice.
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