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1 pound Crappie Fillets
2 Tablespoons Vegetable Oil
1 1/2 cups Celery, diagonally cut
1 Green Pepper, cut into 1/4-inch strips
1/4 cup Green Onions, chopped
1/2 cup fresh Mushrooms, sliced
1 Tablespoon Cornstarch
1/4 teaspoon Garlic Powder
2 teaspoons instant Chicken Bouillon*
1/4 cup Soy Sauce
1 1/2 cups Chicken Stock or Water
Heat oil in heavy skillet. Cut fillets into 1 1/2-inch strips. Sauté fish and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and liquid. Bring to a boil for 3 minutes, until thickened and hot.
Serve over hot cooked rice.
*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon.
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