|Vegetable oil||1 Teaspoon|
|Celery||1 Cup (16 tbs), thinly sliced|
|Pod peas||1⁄2 Pound|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Zucchini||2 Cup (32 tbs), thinly sliced|
|Bean sprouts||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
In teflon skillet or wok, cook celery in oil over medium heat, stirring, for several minutes.
Add pod peas, mushrooms, and zucchini.
Cook, stirring, for several minutes.
Add bean sprouts; stir and cook until bean sprouts are very lightly cooked.
Serve with soy sauce.