My Chop Suey

1-2 tablespoons oil of your choice (I often use grapeseed oil for this dish)
Bell peppers, sliced on the bias (I usually use 2; red, orange or yellow)
Celery, cut on the bias. I really like celery so use one celery heart, sometimes more.
2 carrots, cut on the bias
Low sodium chicken broth, about 3/4 cup
Black pepper
2 tablespoons low sodium soy sauce or tamari
1 tablespoon Sherry
1-2 teaspoons rice wine vinegar
2 teaspoons corn starch (more if you use more broth or add water)
Rice, cooked
Chow main noodles (the crunchy kind)

In a bowl add soy sauce, rice wine vinegar, sherry, black pepper, chicken broth and mix. I sometimes add some water to cut the salt from the soy sauce down more. Add the corn starch and stir.

Heat wok or large pot. Add oil. Add vegetables and cook until slightly soft. Stir the bowl of liquids and corn starch once more and add to pot. Stir until sauce thicken. Take off heat.

Serve on rice with some chow mein noodles.

Pretty easy!