1 bunch celery
2 tbsp. butter
2 tbsp. minced onion
1 chicken bouillon cube
1/2 c. boiling water
1 tbsp. cornstarch
1/4 tsp. ground ginger
2 tbsp. soy sauce
1/2 c. sliced water chestnuts
2 tbsp. toasted sesame seeds

Slice celery into 1/2" slices. Melt butter in large skillet or wok, add onion and saute 1 minute. Add celery and stir fry 6 to 8 minutes or until celery is crisp tender. Dissolve bouillon in boiling water and set aside.

Combine cornstarch and ginger in small bowl; blend in soy sauce and bouillon. Add to celery in skillet along with the chestnuts. Cook over low heat until sauce is thick and coats celery. Toast sesame seeds in flat pan at 375 degrees. 8 minutes. Add seeds to celery and stir.