Hunan Chow Mein

1 md Onion; chopped
3 Cloves garlic; minced
1 tb Peanut oil
2 tb Soy sauce
1 ts Dried mustard
2 Stalks celery; sliced diagonally
2 c Baby bok choy; chopped
1 Red bell pepper; chopped
8 oz Waterchestnuts; sliced
1 c Vegetable stock
1 c Mushrooms; sliced
4 c White rice; cooked

In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.

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