Sesame Ginger Celery

Ingredients

• 3 stalks celery
• 1 medium carrot
• 1 stalks green onions
• 2 cloves garlic
• 1 tbsp ginger
• 1 cup unsalted cashews
• 1 tbsp sesame seeds
• 1 tbsp oil
• 1/4 cup gluten free soy sauce (we use VH brand)
• 1 tbsp red wine vinegar
• 1/4 tsp sesame oil
• 1 tbsp honey
• pepper (to taste)

Instructions

1. 1

   Take your unsalted raw cashews and slightly crush with heavy rolling pin or the back of a knife. Set aside.

2. 2

   Heat a small pan over medium heat. When the dry pan is hot, toss in your sesame seeds. Stir constantly for 2 minutes with a wood of silicone spoon. Don't leave these unattended or they will burn. Once done toasting, remove the sesame seeds from the pan and put aside.

3. 3

   Wash and dry all produce. Thinly slice your celery stalks and your carrot on an angle. The carrot should be thinner than the celery so that they have the same cooking time.

4. 4

   Thinly slice green onion. Set aside.

5. 5

   Grate or mince 3 cloves of garlic. Grate 1 tbsp of ginger.

6. 6

   Combine garlic, ginger, gluten free soy sauce, rice wine vinegar, sesame oil and honey in a small pot over medium high heat. Cook for 2 minutes, stirring constantly.

7. 7

   Heat a large pan or wok over medium high heat. Once hot add 1 tbsp of oil. Add in celery, carrots and half the cashews and cook for about 6 minutes.

8. 8

   Pour in the sauce and cook for about 2 minutes or until the sauce slightly thickens. Stir occasionally, so that nothing sticks and the vegetables are coasted.

9. 9

   Once the vegetables and sauce have finished cooking. Divide the mixture between plates.

10. 10

    Top with sliced green onion, the remaining cashews and toasted sesame seeds.

11. 11

    ENJOY!