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  • 1 pound crappie fillets
  • 2 Tablespoons Vegetable Oil
  • 1 1/2 cups celery, diagonally cut
  • 1 green pepper, cut in 1/4 inch strips
  • 1/4 green onions, chopped
  • 1/2 cup fresh Mushrooms, sliced
  • 1 Tablespoon Cornstarch
  • 1/4 teaspoon Garlic Powder
  • 1/4 cup Soy Sauce
  • 1 1/2 cups Chicken Stock or water
  • Heat oil in heavy skillet.  Cut crappie fillets in 1 1/2 inch strips.  Saute' the crappie fillets 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.

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