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: For nutritional information on all the ingredients in Veggie Stirfry just click on each ingredient name. Then adjust the serving size for any Veggie Stirfry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.