Crunchy Celery Skillet

• 5 cups celery, cut into 1/4 inch diagonal slices
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 tablespoon chicken bouillon
• 12 teaspoon celery salt
• 1 teaspoon canola oil
• 1 (2 ounce) jar pimiento, drained and sliced

1. Cook and stir celery, water chestnuts, bouillon and celery salt in oil over medium heat until crisp-tender about 10 minutes.
2. Stir in pimiento; heat through.

celery, water chestnuts, chicken bouillon, celery salt, canola oil, pimiento

Taken from www.food.com/recipe/crunchy-celery-skillet-297386 (may not work)