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2 tablespoons sesame or safflower oil
Onions, sliced thin
Water chestnuts, sliced thin
Bean sprouts, fresh
Celery, sliced thin
Broccoli, sliced thin
Bok choy, sliced
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.