Serves: 3
Total Calories: 119

1/2 cup celery sliced
1/4 cup onion minced
1 tablespoon butter or margarine
7 ounces pea pods fresh Chinese, stemmed and stringed*
1/2 cup water
1 teaspoon chicken bouillon
1 tablespoon sherry
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon black pepper freshly ground
1/4 cup almonds toasted slivered

In a medium skillet over medium-high heat sauté celery and onion in butter or margarine for 2 minutes.

Add pea pods sauté for 2 minutes or until golden. Add water and bouillon reduce heat to low and simmer for 5 to 6 minutes or until vegetables are crisp-tender.

In a small bowl combine sherry, soy sauce, cornstarch, sugar and pepper until smooth. Add to skillet stir for 1 to 2 minutes or until sauce is thick and vegetables are coated.

Stir in almonds. Serve immediately.

* Or use 1 package (6 oz.) frozen Chinese pea pods and simmer in water for only 1 to 2 minutes.

Nutritional Facts:

Serves: 3
Total Calories: 119
Calories from Fat: 84

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Asparagus Sauté
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Celery Supreme
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