2Portobellos OR the equivalent in Baby Bella Mushroomslarge diced
1-1/2medium Onionssliced
1-1/2to 2 stalks Celerydiced
1-2Green Pepperslarge diced
1very large handful of fresh Bean Sproutsor 1 can drained
16ozbag Frozen Chinese Veggies OR you can use a large can of Chinese Veggies insteadusually says Chow Mein Stir Fry, drained but cut back on the salt
1small can of sliced Water Chestnutsdrained
28oz. can of Crushed Tomatoes with juices
Salt & Pepperto taste
2Tbl Oilhalf for the mushrooms, half for the green pepper mixture, divided
2Tbl Flour + enough water to create a slurry
White Rice OR Noodles
Instructions
In a large stockpot over medium high heat, add 1 Tbl of oil, onions and celery. Cook for a few minutes and add the green peppers. Cook until tender and remove from the pan.
Add 1 Tbl of oil to the hot pan and add the mushrooms. Cook until just tender. Remove from the pan.
Add the green pepper mix back to the pan along with the frozen veggies, water chestnuts and bean sprouts.
Add the crushed tomatoes and about 1/2 can of water. Stir, cover and simmer until the veggies are tender and the juices begin to reduce.
Taste and season with additional salt and pepper. Since these are all veggies, they really require it. If you are using the canned Chinese veggies, SKIP THIS STEP. They are high in sodium on their own!
While the veggies are cooking away, prepare some white rice.
Also prepare a mixture of about 2 heaping Tbl of flour and enough water to create a slurry. We are looking for thin pancake batter consistency. Whisk until smooth.
Strain the veggie juices and place into another pan over medium to high heat. Drizzle the slurry in slowly. You may not need it all. It will reach its full thickening ability after it returns to a boil. Taste for seasoning.
Cover the drained veggies to keep warm while you complete the above step.
Serve a large scoop of veggies with white rice and top with the tomato "gravy".