Stir-Fried Celery with Pistachios

Name: Stir-Fried Celery with Pistachios
Prep time: 10
Cook time: 20

5 out of 5 stars (based on 4 reviews)

10 min prep

20 min total

2 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

I never knew celery could taste so good until I made this dish. It is based on a veggie side dish that I ate at Mission Chinese on Manhattan’s Lower East Side. As soon as...

1 tablespoon peanut oil
2 cloves of garlic, sliced
1 large shallot, diced
6-8 sticks of celery
1/4 cup shelled, unsalted, pistachios
1/4 cup water divided
2 tablespoons Chinese seasoning sauce (see Ann’s Tips)
1 cup sunflower sprouts
salt

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Nutrition Facts

Calories

219 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

7 g

Carbohydrates

20 g

Sugar

7 g

Fiber

6 g

Protein

7 g

Sodium

595 mg

Directions

Heat the peanut oil in a wok over a medium high flame. When hot, add the garlic and as soon as it starts to color, about 30 seconds, add the diced shallot. Stir fry until until the shallot starts to color, about 3-5 minutes. Add the celery and the pistachios. Sprinkle with a little salt. Cook stirring until the celery is starting to get tender but is still very crisp, about 2 minutes.
Add 2 tablespoons of the water. As soon as it bubbles, add the Chinese seasoning sauce. Cook stirring until the liquid gets syrupy, about 2 minutes. The steam from this will finish cooking the celery. Add the remaining water and bring to a boil. Add the sunflower sprouts. Cook stirring until the sprouts'' leaves change color to bright green, but before they begin to wilt, about 30 seconds. Serve immediately with brown rice.

Chef Tips

Chinese Seasoning Sauce is a light brown fermented sauce made of water, sugar and soy sauce. Golden Mountain is a commonly found brand.

Cashews make a good substitute for pistachios.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society