Chinese or Thai Vegetable Stir-Fry

Chinese or Thai Vegetable Stir-Fry

Rotate snow peas and snap peas, or water chestnuts and bamboo shoots, from week to week. Add precooked shrimp or tofu halfway through if you like.

Ingredients:
3 stalks celery, diced
3 carrots, diced
2 handfuls snow peas or snap peas
1 package mushrooms, cut up
1 can baby corn, drained
1 can water chestnuts or bamboo shoots, drained
1 to 2 cups vegetable broth
Rice noodles (Chinese version) or 1 to 2 cups jasmine rice (Thai version)

Thai Version:
1 (13.5-ounce) can coconut milk
1 to 2 spoonfuls Thai green curry paste

Directions:
1. Cook the noodles according to the package, or cook the rice.
2. Put the celery, carrots and peas in a stir-fry pan with enough broth to cover the bottom. Steam over medium-high heat 5 minutes.
3. Add the mushrooms, baby corn and water chestnuts, plus more broth if needed.
4. Cover and steam 10 minutes, stirring occasionally.
5. For the Thai version, stir in the well-shaken coconut milk and curry paste a few minutes before removing from the heat.
6. Serve over the noodles or rice.