1 pkg. frozen Italian green beans
1 c. diagonally cut celery
1 med. sized green pepper, cut into bite size strips
1 med. onion, cut into wedges and separated
1 med. yellow squash (optional)
1/2 c. boiling water
1/2 tsp. salt
1 tbsp. sugar
1 tbsp. cornstarch
1/2 c. cold water
1/4 c. soy sauce
1 (4 oz.) can water chestnuts, drained and sliced
1/4 c. pimento strips

In large saucepan, containing boiling salted water, add beans, celery, green pepper and onion. Return to boiling, separating beans. Reduce heat, add squash, cover pan and continue cooking five to seven minutes or until vegetables are tender crisp; drain thoroughly in large strainer or colander.

Meanwhile in same saucepan, combine sugar and cornstarch, stirring to remove lumps. Blend in cold water and soy sauce; cook stirring constantly, until sauce is clear and thickened. Add drained vegetables, water chestnuts and pimento. Stir to coat vegetables and heat through.