It had to be the weirdest of the weird--a recipe for Stir-Fried Celery. Celery is a stretcher, an enhancer, a crunch- and texture-provider for other dishes. Why would anyone build an entire recipe around chopped celery? Loser, I thought as I eyeballed it more carefully. And for a stir-fry? Celery is an ingredient that goes into a stir-fry to complement other veggies. But this recipe had nothing else added except low-sodium soy sauce, white vinegar, and sesame seeds. Now really.
So what dish at dinner last night got the most rave reviews? Not the Mustard-Lemon Glazed Tilapia that I spent far more time cooking for the entree. The Mustard-Lemon Glazed Tilipia, I might add, only sprang alive when I put the Stir-Fried Celery on top as a relish.
The Stir-Fried Celery was utterly amazing! In previous blogs I've mentioned the guilt factor when I end up having to throw away a bucketful of limp celery stalks because of non-use. This recipe gobbled up the vast majority of the celery in my fridge's veggie bin.
But the taste! Hubby served his over some fresh corn-off-the-cob. I liked mine over the tilapia. But by itself the dish clearly was a stand-alone. By now I should have learned never to look askance at any recipe provided by my little booklet, "Celebrating a Healthy Harvest", that I cite frequently. Always, always, somehow, the folks at the Chickasaw Nutrition Services (who dreamed up the booklet) manage to have a success story.
Weirdest of the weird--still a correct assessment. But I couldn't have asked for a more tantalizing side dish.
2 tablespoons olive oil
1 bunch fresh celery, washed
3 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
Chop celery in 1/2-inch slices. In a heavy frying pan or wok heat oil over medium heat. Stir-fry celery for 1 minute. Add soy sauce and vinegar. Continue to stir-fry for 6 minutes or until desired tenderness. Place in serving bowl. Sprinkle sesame seeds on top. Makes 4 servings.