Heat oil in large nonstick skillet over medium-high heat until hot; add celery, bell pepper, green onions and ginger.
Cook and stir about 5 minutes or until celery is almost crisp-tender.
Combine orange juice, cornstarch, brown sugar and salt in measuring cup.
Stir into vegetable mixture.
Cook and stir until mixture thickens and boils.
Boil 1 minute longer, stirring constantly.