¼ cup water or low-sodium vegetable or chickenbroth
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
Wash hands with soap and water.
Measure water into a 1-cup liquid measuring cup. Stir in soy sauce, vinegar and corn starch until combined. Set aside.
Heat oils in a large skillet over medium-high heat (350 degrees F in an electric skillet).
Add celery, salt, black pepper and red pepper flakes. Stir and cook until the celery softens, about 5 to 7 minutes.
Pour the sauce into the skillet. Stir until the sauce thickens and coats the celery.
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.
