2 tbsp. butter
4 c. thinly sliced cauliflower
1 c. thinly sliced celery
1 tbsp. instant toasted onions
1/2 tbsp. salt
1 tbsp. chicken seasoned stock base
1/2 c. dry white wine
1 tsp. Mei Yen seasoning
1/4 tsp. med. grind black pepper

Melt butter in large, heavy frying pan. Add cauliflower, celery and toasted onion. Combine chicken seasoned stock base with wine, Mei Yen, salt and pepper. Pour over vegetables. Cook quickly over high heat, turning constantly with wide spatula or pancake turner. Cook until vegetables are barely tender and still crisp about 7 or 8 minutes. Serve at once. Makes 6 servings.