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Celery Stir-Fry

This flavorful side dish of tender celery is a quick and simple addition to any meal.
Photo of Celery Stir-Fry
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

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

Directions

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

Notes

  • 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.

Comments

This recipe provides a simple and tasty way to enjoy celery and other vegetables. First time I made the celery as a side dish with longer pieces. The next time I cut the celery into thin slices and added carrots and onion as suggested, along with leftover roasted chicken for a quick dinner. I did double the sauce since there was more volume. The red pepper flakes, sesame oil, vinegar and soy sauce gave flavor to a light sauce that everyone liked.

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