Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Celery sticks, sliced Salt pepper
1 ea Green pepper, chopped 1 pt Vegetable stock
4 oz Carrots, sliced 1 lb Tomatoes, peeled quartered
2 lg Onions, chopped 4 oz Black olives
2 tb Olive oil 4 oz Sweet corn
2 ea Garlic cloves, crushed 4 oz Frozen peas
8 oz Walnut pieces 4 tb Chopped fresh herbs
6 oz Long grain rice

Heat oil in the wok add the garlic walnuts. Fry stirring frequently
till the nuts are slightly browned. Remove them with a slotted spoon. Add
the prepared vegetables cook till slightly softened. Stir in the rice
season to taste. Pour in the stock bring to a boil. Cover, reduce heat
simmer gently for 10 minutes or so.

Mix together the tomatoes olives. Stir corn peas into the vegetable
mixture in the wok. Place tomatoes olives on top, do not stir them in
replace the lid. Simmer for 5 minutes. All the stock should be absorbed.
Before serving, stir in olives tomatoes, nuts herbs. Serve with a
salad.

Bridget Jones, "Wok Cookery"

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