Veggie Stir Fry - cooking recipe

Ingredients

1 tablespoon canola oil
3 cups broccoli florets, halved if large
3 celery ribs, julienned (or bell pepper)
8 ounces mushrooms, sliced
2 garlic cloves, minced
2 tablespoons tamari soy sauce
1/2 teaspoon ground ginger
1 cup chicken broth (made from bouillon)
1 tablespoon cornstarch, mixed with water to form a paste
black pepper

Preparation

Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
Serve over rice, with soy sauce and chow mein noodles.