One of the best ways to use your spring vegetables is in a stir fry. Here's my latest concoction:
water chestnuts, diced
(any other vegetables you might have. these were the ones I had on hand.)
toasted sesame oil (best stuff ever. I use Spectrum.)
Cook your rice according to the package. The sooner you cook it, the better. Leftover cold rice is best but not necessary.
I usually cook my chicken on medium in the sesame oil with garlic or use a rotisserie chicken tossed in the oil and garlic.
Heat a wok on medium and coat with sesame oil. It is important to use medium to low heat for this oil. Cook the carrots in the oil for about five minutes, until tender. Remove from the pan and set aside. Cook the celery and water chestnuts in the pan with the oil and some garlic about five minutes or until tender. Set aside with the carrots.
Add some more oil to the pan and add the cooked rice. Toss in the oil, add garlic and sesame seeds. Once coated, add the chicken and cook until warmed. Add the rest of the vegetables and toss the stir fry together. Season to your liking with soy sauce and pepper then serve warm.