Sautéed celery is a simple option that lightens a meal and brings in texture.
Sauteed Celery
Eat by itself or with your meat choice for an easy lunch or dinner. Just don’t overcook as you’ll have floppy, undelightful celery.
Due to celery’s water content, I’ve found it essential to purchase organic. The chemicals and pesticides used on regular celery irritates and bloats my stomach. I feel organic celery also tastes better. It’s crisp and refreshing plain or sauteed like below for a warmer experience.
Instructions
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Start by cutting off the end to an entire celery stalk. Rinse each rib under cold water. I cut each rib in half then quarter each half lengthwise to get thin slices of celery pieces.
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In a large frying pan warm 2 tablespoons of extra virgin olive oil and 2 teaspoons of sesame oil over high/medium heat swirling to evenly coat the pan.
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Once your oil is hot add your sliced celery. Please be careful with this part as you are adding a watery vegetable to hot oil.
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Stir celery to coat with oil. Fry for 3 minutes. Shake/slide your pan across your burner occasionally to prevent burn. You are cooking this hot and fast.
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Add about 1/2 teaspoon of Real salt and 1/4 teaspoon of black pepper. Stir again. Cook another 3 minutes. The salt will help to soften the celery and add flavor.
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Lastly add 15 shakes of Coco Aminos Sauce. Stir and fry another 3-4 minutes.
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This entire process should only take 10 minutes to preserve crunch.
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Remove from heat to a plate or bowl to prevent further cooking.
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Serve or store.
