Crunchy Celery and Ginger Sauté

1 bunch of  celery, washed and trimmed

3-inch ginger root, peeled, sliced thinly

1 shallot  (or scallion)

I can sliced water chestnuts, rinsed

2 T. Coconut oil

Additional vegetables: mushrooms, spinach, arugula, zucchini, sugar snap peas

Optional seasonings: onion or garlic powder, turmeric, sesame oil, soy sauce, Szechuan sauce.

1. Mince ginger, shallot and celery.

2. Sauté ginger in oil for 3 min., stirring.

3. Add shallot for 2 min., stirring.

4. Add celery for 3 min. or to preferred crunchiness, stirring.

5. Add water chestnuts and optional seasonings and heat well.

6. Serve with rice, noodles, or quinoa.

Season to taste.