Ingredients:

2/3 cup of vegetable broth
1.5  Tablespoons of corn starch
3 cup chopped celery
1 large onion, chopped (~1 cup)
1 medium red pepper , chopped (1 cup)
1 medium yellow pepper, chopped (1 cup)
8 ounces of fresh mushrooms, sliced

6 oz frozen snap peas, slightly thawed
5 ounces of water chestnuts, drained
4 medium garlic cloves, minced
1/4 cup soy sauce
Generous grating black pepper
Cooked rice, (~ 1.5 cups)

Directions:

Mix the broth and cornstarch together until dissolved and set aside.
Spray a wok with cooking spray and stir-fry vegetables over high heat for 5 minutes or until tender-crisp.  (If needed, add broth, 1 Tablespoon at a time to keep vegetables from sticking)
Add broth mixture, soy sauce to vegetables and cook, stirring gently until mixture thickens, 2-3 minutes. 
​Serve immediately over cooked rice.