2-3 Tbs. salad oil
5-6 c. sliced celery, cut crosswise at an angle
2-3 c. carrots, cut in julienne (matchstick) strips
1/4 c. onion, chopped
1 Tbs. soy sauce or 1/2 tsp. salt
1/4 c. toasted sliced almonds
Heat the oil in a large skillet. Add the celery, carrots, and onions. Sauté until almost tender, about 6 minutes. Stir in the soy sauce or salt and almonds. Cook and stir until celery is tender-crisp, about 2 minutes longer. Serves 4-6.
(from Fast and Healthy Ways to Cook Vegetables)
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