1 pound crappie fillets
2 tablespoons vegetable oil
1 & 1/2 cups celery, cut diagonally
1 green bell 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 chicken bouillon cubes
1-1/2 cups water
1/4 cup soy sauce
Dissolve chicken bouillon cubes in water.
Heat oil in heavy skillet.
Cut fillets into 1-1/2 inch strips.
Sauté the fish and vegetables for 3 minutes.
Add cornstarch, garlic powder, soy sauce and bouillon.
Bring to a boil for 3 minutes, until thickened and hot.