Kung Pao Celery

January 30, 2019

Kung Pao Celery

Sara Jones, Tucson CSA

You can peel the outer stalks of celery that are the most fibrous, though this step is not necessary.

Small drizzle of oil
About 2 cups celery, cleaned and sliced 1⁄4” pieces
1 small can water chestnuts, drained and roughly chopped
1⁄2 bunch green onions, chopped
1⁄4 cup toasted peanuts
1 teaspoon chile flakes or 3-5 dried chile de arbol, lightly toasted 2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 teaspoon corn starch (optional)
1⁄4 cup veggie broth

Mix together vinegar, soy sauce, garlic, sugar, sesame oil and corn starch, set aside. In a large skillet heat a drizzle of oil over medium high heat until shimmering. Add celery and water chestnuts. Cook, stirring frequently for about 5 minutes. Stir in vinegar mixture, chiles, green onions and veggie broth and cook, stirring occasionally, until liquid is mostly evaporated. Serve topped with peanuts.

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