Veggie Stirfry

1  tablespoon		olive oil
1  teaspoon		onion powder
1/2  teaspoon		garlic powder
1		medium carrot
1		celery stalk
1  cup		red bell pepper
1/2  cup		snow pea pods
6  cups		napa cabbage leaves
4  ounces		mushrooms
12  ounces		bean sprouts
1  teaspoon		chopped ginger
1/4  cup		soy sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Veggie Stirfry ingredients. The serving size for any ingredient in Veggie Stirfry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put oil in large skillet; add onion and garlic powders.
Cut carrot into matchsticks and add to pan.
Coarsely chop celery and bell pepper and add to pan.
Turn heat on under pan to medium high
Remove and discard tips and strings from pea pods.
Break pea pods into bite size pieces and add to pan; stir.
Cut cabbage into strips and add to pan; stir.
Slice mushrooms and add to pan; stir.
Rinse bean sprouts and add to pan (no need to stir).
Put lid on pan and turn heat to low; simmer 5 minutes.
Stir ginger and soy sauce together and pour over vegetables.
Stir bean sprouts in and serve.