Into a large bowl put the minced celery, pepper, green onion, and water chestnut chopped into stick-like pieces. Add the chopped fresh coriander leaves.
Blanch the green beans by putting them into a pot with already-boiling water, and leave them in there for about 2 minutes. They will turn bright green and tender-crisp. Drain them and put them into a pan or bowl of very cold water to stop the cooking process immediately. Leave them there for a minute or two, then drain, shake dry, and add to salad bowl.
Make the dressing by assembling all the remaining ingredients in a small saucepan. Put this on the stove, bring to a boil, cook for 2 minutes. Then pour this onto the items into the salad bowl. Toss with tongs, then put into a large container that you can seal (or a sealable plastic storage bag.)
Seal container and put in fridge for at least 3 to 4 hours before serving. Turn container periodically to keep it mixed up.
Keeps for 5 days if covered and refrigerated. Serve chilled or room temperature.