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  • ¼ cup water or low-sodium vegetable or chicken broth
  • 1 Tablespoon low-sodium soy sauce
  • 1 Tablespoon rice vinegar or apple cider vinegar
  • 2 teaspoons corn starch
  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame oil
  • 4 cups sliced celery (about 8 large stalks; see Notes)
  • Dash of salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes


  1. Wash hands with soap and water.
  2. Measure water into a 1-cup liquid measuring cup. Stir in soy sauce, vinegar and corn starch until combined. Set aside.
  3. Heat oils in a large skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Add celery, salt, black pepper and red pepper flakes. Stir and cook until the celery softens, about 5 to 7 minutes.
  5. Pour the sauce into the skillet. Stir until the sauce thickens and coats the celery.
  6. Refrigerate leftovers within 2 hours.


  • Cut each stalk of celery into 2-inch lengths. Cut each of those into 2 or 3 long pieces, depending on how wide the stalk is. Or try cutting each celery stalk into ½-inch slices.
  • Try adding other vegetables, such as onion, garlic and sliced carrots to cook with the celery.
  • Try adding sliced beef, chicken or pork to cook with the celery.
  • Try serving with Food Hero Baked Tofu and a whole grain, such as brown rice.
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4 cups
Prep time:
10 minutes
Cooking time:
15 minutes
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