2  green peppers
3  stalks of celery
2 tablespoons oil
1/2 tablespoon crushed red pepper
1/2 teaspoon tamari
1/4 teaspoon ginger root powder
1 pound bean sprouts, blanched
1/4 cup chicken-flavored broth powder stock
1/2 teaspoon honey
1 teaspoon cooking sherry

Seed and slice peppers. Chop celery.

Heat oil in frying pan or wok. Add peppers, celery, red pepper, tamari and ginger. Sauté 2 minutes.

Add bean sprouts and stir fry 1 minute. Add stock and cook 2 minutes over medium heat.

Stir in honey and sherry and serve immediately.