from Gary Lee's Chinese Vegetarian Cookbook
Clove of garlic, mashed
3 slices ginger root--size of a quarter (I always chop it instead)
Stalk of celery--peel off tough outer layer and use the leaves
1/2 bell pepper
1/2 firm tomato
1 small onion
2 Tbsp catsup
2 Tbsp soy sauce
1 tsp sugar
1 cup water or broth
1 tsp sesame oil
1 Tbsp cornstarch mixed with 3 Tbsp water
Put 3 Tbsp oil in a wok. When hot, add garlic & ginger
and cook for 5 seconds to bring out their flavors.
Add the rest of the ingredients (except cornstarch)
and cood for 5 minutes at the boiling state.
Thicken with cornstarch and serve.