Instructions: Peel the onion and cut in halves.

Cut off the base section by slicing away diagonally to release the layers.

Slice the onion by cutting from the top to base to give slight curved slices.

Slice the celery chinese style by cutting diagonally across the stalks.

Heat oil in a wok and stir fry the vegetables together for about 5 minutes until cooked but still crisp.

Mix chicken stock soy sauce and cornnour together and pour into the pan.

Cook on high heat stirring until the sauce thickens and clears.

Serve at once.

Hint Other vegetables such as chinese greens like chinese broccoli and choy sum can be used in this dish. All are available from chinese grocers particularly in areas wihL a sizeable chinese population. Add finely shredded ginger and a good dash of sherry for extra flavour.

Serves 6

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