3 stalks celery, cut diagonally into 1/2" pieces
2 tbsp. butter
1 tbsp. cornstarch
3/4 c. chicken stock or bouillon
2 tbsp. soy sauce
2 tsp. sesame seeds, toasted
Dash garlic salt
2 cans (1 lb. each) green beans, drained or fresh beans, cooked
Chopped parsley, for garnish

Cook celery in butter until tender crisp. Blend cornstarch with chicken stock, soy sauce, sesame seed and garlic salt. Cook with celery, stirring constantly until thickened. Add drained, cooked beans and heat thoroughly. Garnish with chopped parsley. Nice variation for green beans. Good with chicken, turkey or pork.