Ingredients

vegetarian chop suey

* 2/3 cup chopped onion
* 3 garlic cloves, minced
* 2 teaspoons grated fresh gingerroot
* 1 tablespoon toasted sesame oil
* 1/2 cup diagonally cut carrot
* 1/2 cup diagonally cut celery
* 2/3 cup sliced white button mushrooms
* 1 cup sliced bell pepper
* 2/3 cup coarsely shredded red cabbage
* 2 cups diagonally cut zucchini
* 2/3 cup mung bean sprouts
* 2/3 cup sliced green beans
* 2/3 cup snow peas
* 2/3 cup bamboo shoot
* 2/3 cup sliced water chestnuts
* 1 cup sliced tomato
* 1 cup water
* 2 tablespoons soy sauce
* 3 tablespoons cornstarch
* 3 cups cooked brown rice
* salt
* pepper

Directions

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.