Peanuts or old-fashioned
Chow Mein noodles make a good topping too; and I have used a Meyer lemon
instead of orange for the citrus – and also purchased orange juice as
well. I use the purchased fresh ginger
paste in a tube that I find in the refrigerated salad section of our grocery –
no waste.
Celery with Citrus Ginger
Sauce
2
Teaspoons Orange Zest -- slivered
1/3
Cup Fresh Orange Juice
2
Tablespoons Soy Sauce
1 Teaspoon
Cornstarch
2
Tablespoons Olive Oil
4
Cups Celery -- diagonally sliced
1
Teaspoon Fresh Ginger -- finely
chopped
1
Teaspoon Garlic -- finely chopped
3/4
Cup Onion -- halved and slivered
1/4
Cup Cashews -- chopped
Cut orange
zest into fine slivers. Whisk orange
juice, soy sauce, honey and cornstarch together until blended.
Heat a wok
or large skillet over medium-high heat.
Add oil, celery, onion and orange zest.
Stir fry until celery is crisp tender but still bright green, 3-4
minutes. Stir in ginger and garlic. Add the orange juice mixture and stir fry
just until the sauce thickens, about 1 minute.
Sprinkle
with cashews and serve.
6 Servings
Per Serving
: 115 Calories; 7g Fat (53.8% calories from fat); 2g Protein; 12g Carbohydrate;
2g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Adapted from “Eating Well” Magazine
I would probably love this! My husband's family doesn't like celery at all! A friend & I stood in the corner of her kitchen during a gathering, chatting away & we cleaned off the whole plate of celery & dip. Had to clean more so the others would have some. I love homemade celery soup too!
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