Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons avocado oil
  • 1 teaspoon toasted sesame oil
  • 6 cups julienned celery (about 1 head of celery) (*see note)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes ((or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild))
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoon coconut aminos
  • 1 tablespoon rice vinegar
  • 2 teaspoons arrowroot flour

Instruction

  • Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
  • Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
  • Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.