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
Please adjust ingredients and seasoning according to your preference.
Additional vegetables: mushrooms, spinach, arugula, zucchini, sugar snap peas
Optional seasonings: onion or garlic powder, turmeric, sesame oil, soy sauce, Szechuan sauce.
Instructions:
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.
