2 c. diagonally sliced celery
1 c. sliced green onion
2 tbsp. vegetable oil
1 can chicken broth
1 can (16 oz.) bean sprouts (or use fresh)
1/3 c. sliced water chestnuts
2 tbsp. cornstarch
2 tbsp. soy sauce

In skillet, cook celery and onion in oil until just tender. Add remaining ingredients. Simmer, stirring until thick. Serve over rice.