1. With sharp knife, cut celery diagonally into thin even-sized slices.

2. In 12-inch skillet over medium heat, in hot salad oil, cook celery and remaining ingredients until celery is tender-crisp, about 5 minutes, stirring the mixture occasionally.

3. Discard bay leaves and serve immediately.

SAUTéED CELERY WITH GREEN ONIONS: In 4-quart saucepan over medium heat, in 3 tablespoons hot salad oil, cook 1 bunch green onions, cut into 3-inch pieces, 1 small bunch celery, cut into 3-inch-long matchstick-thin strips, 2 bay leaves, 1 teaspoon thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper until vegetables are tender-crisp, about 5 minutes, stirring occasionally. Discard bay leaves and serve immediately.