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Kung Pao Celery

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.

Submitted by Sara Jones