1 (6 1/2 ounce) can whole water chestnuts, drained
1/2 red pepper, cut into julienne strips
1/2 green pepper, cut into julienne strips
1 head Chinese cabbage, shredded
1 1/2 cups fresh bean sprouts
1/4 cup reduced-sodium soy sauce
2 T rice vinegar
Cut all the chicken into julienne strips then saute in a nonstick skillet for 10-15 minutes or until done. Let cool, then put in refrigerator to chill.
Heat the oil in a wok. Stir fry the cauliflower for 4 minutes, add the celery and stir another 2 minutes. Add the mushrooms, water chestnuts, red pepper and green pepper and stir-fry another 3-4 minutes or until all the vegetables are crispy tender. Cool, then chill in the refrigerator.
When ready to serve, toss the vegetables with the chicken, cabbage and bean sprouts. Combine the vinegar with the soy sauce and pour the mixture over the vegetables.
Considering the amount of sodium per serving, you should use low-sodium accompaniments.