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

In large skillet, heat chicken broth and soy sauce to boiling. Stir in cabbage, celery and onion. Cook over high heat. Turn vegetables frequently with pancake turner until crisp tender, about 5 minutes.