Kung Pao Celery

Celery is one of my favorite ingredients in Kung Pao, you can add whatever else you have around the house. Carrots or broccoli are always a great addition. Canned baby corn, water chestnuts or bamboo shoots are great if you can find them. Add chicken or baked tofu if you like. You can peel the outer stalks of celery that are the most fibrous, though this step is not necessary.

Ingredients

• Drizzle of vegetable oil
• 1 bunch green onions or 1/2 large onion, sliced
• About 2 cups celery, cleaned and sliced 1⁄4” pieces
• 1 small can water chestnuts, drained and roughly chopped
• 1 carrots, sliced
• 1⁄4- 1/3 cup toasted peanuts
• 1 teaspoon chile flakes or 3-5 dried chile de arbol, lightly toasted, or a spoonful or chile sauce
• 2 teaspoons rice wine vinegar
• 1 tablespoon oyster sauce or soy sauce
• 1 teaspoon sugar
• 2 teaspoons corn starch (optional)
• 2/3 cup veggie broth or water

Directions

Mix together vinegar, oyster sauce, sugar, broth or water and corn starch and set aside. In a large skillet heat a drizzle of oil over medium high heat until shimmering. Add celery, onion and any other veggies (and finely chopped chicken, if using) and toss to coat. Cook, stirring frequently for about 5-7 minutes. Add baked tofu, if desired and stir in liquid mixture, chiles and green onions and cook, stirring frequently, until sauce is thickened. Serve topped with peanuts.

Submitted by Sara Jones, Tucson CSA