CHINESE VEGETABLES

          1 kilo broccoli

          4 stalks celery, diagonally sliced

          1 cup spinach, coarsely chopped

          1/8 kilo snow peas, strings removed

          2 carrots, sliced into strips

          8 spring onions, diagonally sliced

          3 1/2 teaspoon fresh ginger, minced

          1 clove garlic, minced

          2 onions. wedged 

          1 1/2 teaspoons vegetable oil

          3/4 cup water

                 salt or soy sauce to taste

     Separate broccoli florets from stalks and 

           cut the inner part of the stalks into strips.

      Heat vegetable oil in a nonstick skillet.

      Add broccoli stalks, onion, garlic, and ginger.

      Stir fry for a minute.

      Add carrots florets, spinach, celery, snow peas,

             carrots, and spring onions.

      Toss gently.

       Add water and soy sauce or salt and toss again.

      Cover, bring to a boil, and cook for 1 1/2 minutes 

           or until vegetables are crisp-tender.

      Serve hot.