1/2 c. chicken broth
2 tbsp. soy sauce
4 c. thinly sliced cabbage
1 c. sliced celery
1 tbsp. chopped onion

In large skillet, heat chicken broth and soy sauce to boiling. Stir in cabbage, celery and onion. Cook over high heat, turning vegetables often with pancake turner until crisp-tender, about 5 minutes. Do NOT overcook. Serves 4. 30 calories per 1/2 cup serving.