This 30-minute vegetable side-dish version is both colorful and fresh-tasting. Add 2 cups cooked chicken to make it an instant main dish.
For sauce, in a small bowl, combine sherry, oyster sauce, sesame oil and salt. Set aside.
Pour cooking oil in a wok or a 10-inch nonstick skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add carrots; stir-fry for 1 minute. Add celery and mushrooms; stir-fry for 2 minutes. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or till vegetables are crisp-tender. Remove wok or skillet from heat.
Stir sauce. Slowly and carefully add sauce to wok or skillet. Return to heat. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more until sauce is slightly thickened. Serve immediately over hot cooked rice. Sprinkle with the remaining 1 thinly sliced green onion, if you like, and toasted sesame seeds. Makes 4 servings.
To toast sesame seeds, spread a thin layer in a shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once of twice.