4 c. sliced green beans
1 c. sliced celery
1 c. sliced mushrooms
3 tbsp. soy sauce
1 tsp. sesame oil
1 minced clove garlic
2 tsp. honey
1 tsp. minced ginger root
1/4 c. wine vinegar
1/2 c. vegetable oil

Steam beans until tender crisp (about 3 minutes) and plunge in cold water. Drain well. In a large salad bowl, toss the beans with celery and mushrooms.

Whisk together soy sauce, sesame oil, garlic, honey, ginger, vinegar and vegetable oil. Pour over salad and toss.

Yields 6 servings.