Ingredients
Scale
- 4 stalks celery, rinsed and trimmed
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 tablespoon finely chopped ginger
- ½ cup stock (veg or chicken) or water, divided
- ½ tablespoon dark sesame oil
- 1 ½ tablespoons gluten free soy sauce or tamari
- ¼ teaspoon red pepper flakes (optional)
- Pinch of Celtic sea salt
Instructions
- Use a paring knife or peeler to remove the toughest outer strings from the stalks.
- Cut into 2 ½” long pieces and then cut in 3- 4 pieces the long way so you get medium size sticks.
- Heat coconut oil in a sauté pan over medium heat. Add celery, sauté 3 minutes.
- Add garlic and ginger and cook for 1 minute until garlic & ginger are fragrant and celery is just beginning to soften slightly.
- Add ¼ cup of the stock, soy sauce, sesame oil and red pepper flakes. Stir to combine.
- Cover and reduce heat to low. Cook until celery is beginning to get tender approximately 3 minutes.
- Uncover raise heat to medium and allow the celery to continue to cook for an additional 5- 8 minutes or until the liquid has evaporated and the celery begins to brown.
- Add remaining ¼ cup of stock. Stir scraping all the brown bits off of the bottom of the pan. Mixing thoroughly so all the celery gets coated with the brown bits and stock. Cook until celery is tender another minute or two.
- Transfer to a serving dish and garish with sesame seeds
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Vegetable
- Cuisine: Gluten Free, Dairy Free, Paleo, Vegan, Grain Free, Nut Free