½ cup sliced celery
	½ cup thinly sliced carrots
	½ cup onion pieces
	½ cup broccoli pieces
	½ cup sliced mushrooms
	½ cup sliced red or yellow bell peppers
	¼ cup East-West Sizzling Stir-Fry Sauce

Prepare your vegetables into bite-sized pieces. Add a dab of oil to your wok or frying pan and heat till hot. Add your vegetables and stir for 2 minutes (carrots may be parboiled earlier to soften). Add East-West Sizzling Stir-Fry Sauce and continue stirring for 2 or more minutes or until the vegetables are about half done.

Serve immediately with noodles or rice. Drizzle on a little more sauce just prior to serving. To add meat, stir-fry the meat with a dab of oil until done before you add any vegetables. Remove the meat, prepare the veggies as directed, and add the meat in the end just prior to serving. Substitute your favorite veggies but try to stay away from veggies that contain too much water (ex: bean sprouts) as this may make your dish watery.

	¾ tsp. salt
	2 cups cold cooked rice
	1 cup bean sprouts
	¼ tsp. black pepper
	1 egg
	3 tsp. chopped green onion stalks
	½ cup diced cooked meat (chicken, pork, beef)
	3 tbsp. East-West Sizzling Stir-Fry Sauce

Precook rice and allow it to cool. Scramble the egg separately and remove from the pan. Place a dab of oil in a large nonstick skillet or wok and combine all the ingredients except the East-West Stir-Fry Sauce. Stir constantly until the rice is hot and well mixed with the remaining ingredients. Drizzle the East-West Stir-Fry Sauce over the mixture and continue to toss until well mixed. Assorted vegetables may be substituted for the meat to make a delicious no-fat vegetarian dish.