• 2 green Italian squash
• 2 yellow Italian squash
• 2 stalks celery
• 2 carrots
• 1 clove garlic
• 2 green onions
• 1 can sliced water chestnuts (save a little water)
• 1 can bamboo shoots (save a little water)
• 1 Tablespoon canola or similar oil
• A dash of toasted sesame oil
• Soy sauce
• Oyster sauce
• Salt and pepper

Slice the vegetables diagonally. Heat oil in a large skillet or wok until very hot (don't let it smoke.)

Sauté the garlic and onions until hot. Add carrots and celery and sauté until celery is slightly limp. Add squash, chestnuts and bamboo and water as desired from bamboo and chestnuts. Season with soy, oyster sauce, salt and pepper to taste. Sauté until squash is heated through.