Oh, sometimes I just crave Chinese Food. I have long since learned that I can’t eat the stuff in the restaurants due to a long list food insensitivities. Good thing I can cook up my own version of the stuff in my own clean kitchen! I used to own an electric wok but that has long since vacated my appliance storage cupboard; I now just use a large, deep skillet on the stove top.

1 Tablespoon Olive Oil
1 Onion, sliced
2 cloves Garlic, mashed
1 teaspoon Ginger Root, grated
2 stalks Celery, thinly sliced on the diagonal
3 Garden Fresh Carrots, scrubbed, thinly sliced on the diagonal
2 stalks Broccoli, cut into reasonable sized chunks
1/2 head of Cauliflower, cut into reasonable sized chunks
1 teaspoon Sesame Oil
1 Tablespoon Soy Sauce
1 McCormick’s Vegetable Stock Cube
1 can (796ml) Bean Sprouts, drained –  can use Fresh Sprouts
1 can (227ml) Sliced Water Chestnuts, drained
1 Tablespoon Water
1 1/2 teaspoon Corn Starch

Cashews or Peanuts, to garnish

In large, deep sided skillet, heat oil over med -high heat.
Add onion and cook for about 3 minutes, stirring frequently.
Add garlic, cook and stir frequently for another minute.
Increase heat to High, add ginger root, celery and carrots; stir frequently.
Add broccoli and cauliflower; stir and cook for a minute.
Drizzle sesame oil and soy sauce over all, stir well and continue cooking.
Add vegetable stock cube, bean sprouts and water chestnuts – mash stock cube onto bottom of pan; cook and stir constantly for a few minutes.
Quickly combine the Tablespoon of cold water and the cornstarch in a small bowl; add to skillet and stir continually until liquid thickens and goes clear.

Sprinkle with blanched, unsalted cashews or peanuts.

Serves 6