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Stir-Fried Celery with Peanuts
Stir-Fried Celery with Peanuts
2 Reviews
From: EatingWell Magazine, January/February 2012
Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.
- By: Marie Simmons EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 strips (2-by- ½-inch) orange zest
- ⅓ cup fresh orange juice
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons extra-virgin olive oil or canola oil
- 4 cups diagonally sliced celery (large outer stalks)
- 1 teaspoon finely chopped fresh ginger
- 1 clove garlic, finely chopped
- ¾ cup halved and slivered red onion
- ¼ cup chopped lightly salted dry-roasted peanuts
Preparation
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Active
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Ready In
- Cut orange zest into fine slivers. Whisk orange juice, tamari (or soy sauce), honey and cornstarch in a small bowl until blended.
- Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute. Serve sprinkled with peanuts.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- Serving size: about ½ cup
- Per serving: 117 calories; 8 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 3 g protein; 37 mcg folate; 0 mg cholesterol; 6 g sugars; 3 g added sugars; 331 IU vitamin A; 11 mg vitamin C; 38 mg calcium; 0 mg iron; 258 mg sodium; 277 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 2 fat
Reviews 2
November 01, 2018
By: Jacob Hugart
I've made this a few times, now, and it has been popular, even with people who aren't fans of raw celery.
I usually stir-fry my onions with the celery; the recipe makes it sound like they are added, raw, at the end.
Cooks Illustrated has a pan-fried salmon recipe, that includes a glaze made from balsamic vinegar, brown sugar, honey, and orange juice that goes nicely with this.
March 09, 2012
By: EatingWell User
Save your memory
This is a great pic-me-up for the brain.
Pros: Low calorie celery and onions for sure
Cons: None that I can think of
