(Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne)

 (Serves 4)

1 cup peeled chestnuts
1-1/2 cups sugar snap or snow peas, trimmed
2 stalks celery, sliced diagonally or into matchsticks
2 small carrots, very thinly sliced or juilienned
4 spring onions, cut into 2.5 cm lengths
1/3 cup red capsicum, julienned
2 tblspsns extra light olive oil
1 tblspn light soy sauce
2 tblspns chicken stock
salt and pepper to taste
1 tspn finely chopped garlic (optional)
a little chopped parsley

1. Cut chestnuts into halves and prepare vegetables.
   
2. Heat olive oil and add chestnuts; cook 2 - 3 mins.
   
3. Reduce heat slightly, add vegetables and cook for several mins. or until tender-crisp.
   
4. Add soy sauce, chicken stock, salt and pepper and cook for 3 mins.