3 stalks celery, cut diagonally into 1/2" pieces
2 tbsp. butter
2 tbsp. cornstarch
3/4 c. chicken stock or bouillon
2 tbsp. soy sauce
2 tsp. sesame seeds
Dash of garlic salt
2 cans cut green beans, drained
Chopped parsley

Cook celery in butter until tender crisp. Blend cornstarch with chicken stock, soy sauce, sesame seeds and garlic salt. Cook with celery, stirring constantly until thickened. Add drained green beans, heat thoroughly. Garnish with chopped parsley. Serves 6-8.