Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Celery;bunch |
4 tablespoons | Salad Oil |
1 cup | Chicken Stock;hot |
½ cup | Onion;minced |
Wash and separate celery. Cut cross- wise at a slant, about 2' long, ¼' thick.
In a large skillet heat oil; add onions and cook until soft. Add celery and cook 2 minutes more. Stir constantly. Turn heat down. Add water and bouillon cube; salt to taste.
Cook covered 10 minutes.