This dish was created because I needed a vegetable side dish for my Korean dinner and my refrigerator only had an organic celery and a tiny bit of cabbage. So, I picked up the celery, thinly sliced it and started working through the recipe while stir-frying it and doing the taste test. I added black sesame seeds for the color contrast and the celery was crunchy. I am quite happy with the result and would certainly make this when I am out of other green vegetable again!
3 stalks of organic celery, washed and diagonally thinly sliced
2-3 cloves of garlic, minced
1/4 tsp. black sesame seeds
1/4 tsp. toasted white sesame seeds
Sea salt to taste
Non-GMO cane sugar to taste
A touch of pure sesame oil
Dash of white pepper powder
Extra virgin olive oil for stir-frying
1. Heat up your frying pan. When heated, add some olive oil and garlic. Stir-fry until garlic is slightly yellow, add in the celery. Stir-frying well.
2.When the celery started to change color, season it with a little sea salt and sugar. Continue cooking and do a taste test for seasoning adjustment.
3. Add the black sesame seeds, mix well. Turn off the heat and add a touch of sesame oil and white pepper powder. Give it a stir, serve in a bowl and top with toasted white sesame seeds.