Source: Mai Lee Restaurant - University City, Missouri

1/2 small onion, cut into 1-inch pieces
1/2 medium carrot, sliced
1 cup coarsely chopped cabbage (about 1/8 small head)
1 cup broccoli florets
1/2 green bell pepper, cut into 1-inch pieces
1 tablespoon vegetable oil
1 clove garlic, minced
2 tablespoons minced lemon grass
2 1/2 tablespoons soy sauce
2 to 3 tablespoons sate sauce
1 tablespoon granulated sugar
4 mushrooms, sliced
1/4 cup bamboo shoots
1/4 cup sliced water chestnuts
8 to 10 snow peas, strings removed
Tops of 2 green onions, cut into 1 1/2-inch pieces

Bring water to a boil in medium saucepan. Add onion, carrot, cabbage, broccoli and bell pepper. Cook until vegetables begin to soften, about 4 minutes; drain and set aside.

Heat wok or stir-fry pan over medium-high heat. Add oil and garlic; cook until garlic begins to brown. Add lemon grass. Stir in soy sauce and sate sauce. Add sugar; mix well. Add cooked vegetables, then mushrooms, bamboo shoots, water chestnuts, snow peas and green onions. Stir-fry 1 1/2 to 3 minutes, until crisp-tender. Serve immediately.

Yields 2 to 3 servings.