3 tbsp. oil
2 c. sliced celery
4 sliced green onions (or 1/2 c. chopped onion)
1 1/2 c. thinly sliced uncooked beef, chicken or shrimp
1/2 c. chicken broth (bouillon)
Salt
2 tsp. cornstarch
2 tsp. soy sauce

In large fry pan, heat 2 tablespoons of oil to smoking hot. Add sliced celery and onions. Stir for 5 minutes. Remove from skillet. Add 1 tablespoon oil to skillet; brown the meat. Return vegetables to skillet with meat. Add broth. Continue to stir for 3 to 5 minutes. Salt to taste. Turn off heat. Blend cornstarch in 2 tablespoons of water; stir in soy sauce. Add cornstarch to vegetable and mix thoroughly. Turn on heat and continue cooking until cornstarch is clear. Makes 4 to 6 servings.