Stir-Fry

1.  In a small bowl, whisk together 4 tsp cornstarch, ½ c cold water, pineapple juice from chunk pineapple can,  and 6 T soy sauce until smooth; set aside.

2.  In a large  skillet or wok, stir-fry  broccoli, cauliflower, celery, carrots and onion in oil for about 5 minutes. Try to cut vegetables the same size for even cooking.  Stir-fry until vegetables are crisp-tender.

3.  Add  peppers, drained water chestnuts, drained mushrooms, minced garlic and pineapple.

4.  Stir in soy sauce mixture and 2 chicken bouillon cubes; add to skillet. Cook and stir until thickened.

5.  Serve over rice.