1 lb. firm fish fillets
2 tbsp. cornstarch
4 tbsp. polyunsaturated oil
2 green onions, chopped
2 carrots, chopped
2 sticks of celery, chopped

SAUCE:

1 tbsp. soy sauce
1 tsp. cornstarch
1/2 c. chicken broth

Cut each fish fillet into four pieces. Coat with 1 tablespoon oil. Sprinkle cornstarch over fish. Roll fish over several times until oil and cornstarch dissolve. Let stand while preparing vegetables and mixing sauce. Heat 2 tablespoons corn oil in non-stick skillet or wok.

Cook fish 4 pieces at a time. Remove to plate. When all fish is done, add 1 tablespoon oil and stir fry carrots for 1 minute. Add onion and celery. Continue to stir-fry. Put fish back in skillet. Pour sauce over fish and vegetables. As soon as sauce thickens pour up on a hot platter. Serve with steamed rice. Four large servings or six smaller servings.