Instructions: 1. Blanch bean sprouts. Shred celery.

2. Heat oil. Add celery and stir-fry 1 minute. Add bean sprouts; stir-fry 1 minute more.

3. Add salt, soy sauce and stock. Heat quickly; then cook, covered, 2 to 3 minutes over medium heat. Serve at once. VARIATIONS:

1. In step 2, add, with the celery, 4 to 6 dried black mushrooms (soaked), shredded.

2. In step 3, add, with the seasonings and stock, 1 slice fresh ginger root and 1 scallion stalk, both shredded.

3. After step 3, thicken the sauce with a paste made of 1 teaspoon cornstarch and 2 tablespoons cold water.

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