3 tbsp. vegetable oil
6 stalks celery, cut diagonally in 1/4 inch slices (2 c.)
1/2 lb. mushrooms, sliced
1/2 tsp. salt
2 tbsp. dry sherry
2 tbsp. soy sauce
1 tsp. sugar

Heat oil in large skillet. Saute celery 2 to 3 minutes, stirring lightly. Add mushrooms and salt. Cook 2 minutes. Add sherry, soy sauce and sugar. Mix well. Bring to boiling. Serve at once. 4 to 6 servings.