Cooked rice
2 c. celery, sliced diagonally
1 c. scallions, sliced diagonally
2 tbsp. corn oil
1 (10 oz.) can chicken broth
1/2 c. water
1 (16 oz.) can Chinese vegetables
3 tbsp. cornstarch
2 tbsp. soy sauce

Cook celery and scallions in oil in skillet (stirring constantly) until just tender. Add remaining ingredients except rice and cook (stirring constantly) until thickened. Serve over rice alone or as a side dish.

Serves 4 for dinner or 6 as side dish.