Instructions: Saute about 3/4 cup diagonally cut celery in a non-stick pan coated with olive oil spray
for about 2 minutes.

Add 2 cups chopped or shredded cabbage, 1/2 cup chopped red, yellow, or green pepper (I used red and yellow-looked real nice), 1/2 cup onion, stir
fry till crisp tender.

Add 1 TBS low-salt soy sauce, and if it seems too bland, add sweet/sour sauce to taste.

I brought the leftovers for lunch yesterday after adding leftover sugar pea
pods, and some yellow rice left from Saturday nights Mexican dinner, ate it with 1/2 whole wheat roll. Excellent.

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