Celery often plays a bit role alongside carrots and onions to season soups and stews, or to add a bit of crunch to tuna salad. Here it stars in a quick side alongside fragrant spices, crunchy cashews and bright citrus juice.
Heat oil, chiles and curry powder in a large flat-bottom wok or cast-iron skillet over medium heat until fragrant, about 1 minute. Add celery; increase heat to high and cook, stirring occasionally, for 3 minutes. Add cashews; cook, stirring occasionally, until the celery is tender-crisp, 3 to 5 minutes more. Remove from heat and stir in lemon juice and salt.