1. Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat. 2. Add the carrots and celery, and cook, stirring, 5 minutes. 3. Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more. 4. Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more. 5. Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture. 6. Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste. 7. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
