Corn and Celery Stir-Fry

Name: Corn and Celery Stir-Fry
Total time: 15 min
Ingredients: 1 tablespoon neutral oil, such as canola or grapeseed; 1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon); 1 garlic clove, peeled and finely chopped; 4 scallions, white and green parts separated and cut into 1-inch pieces; 4 cups corn kernels (from 4 to 6 corn cobs); 2 celery stalks, halved lengthwise and thinly sliced; 1 teaspoon kosher salt (such as Diamond Crystal); 1/4 teaspoon white or black pepper; 1/2 cup pine nuts (or coarsely chopped cashews or peanuts); 1 tablespoon soy sauce or tamari; 2 teaspoons sesame oil; White or brown rice (optional)

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Total: 15 minutes

Servings: 3

Author : Hetty McKinnon

celery corn pine nuts

Instructions

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Step 1

Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.

Step 2

Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.

Step 3

Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).

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