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.
117 calories;8.0 g fat(1.0 g sat); 2.0 g fiber; 10.0 g carbohydrates; 3.0 g protein; 37.0 mcg folate; 0 mg cholesterol; 6.0 g sugars; 3.0 g added sugars; 331.0 IU vitamin A; 11.0 mg vitamin C; 38.0 mg calcium; 0.0 mg iron; 258 mg sodium; 277.0 mg potassium