Wok-Cooked Vegetables

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. Saut 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.