Celery and Carrot Stir Fry

Celery_Carrot_Stir_Fry_Recipe_001

This is one of those dishes that I always k new I would like, but never really thought about cooking it until I tasted one of the GREATEST vegan cafes I have ever gone to, and that is Dr.J’s Vibrant Cafe in Downtown, LA!

Their bowls totally blew me away and one of them had celery, carrots, cilantro and a bunch of other amazing flavours. I had to recreate something similar, just to fulfill my taste buds, since I miss that cafe like crazy but sadly I don’t even live in that area, so I can’t really go there as I want.

This is one of those few dishes where I really love the taste of celery, as that’s something I tend not to eat a lot.

Celery_Carrot_Stir_Fry_Recipe_002

Celery and Carrot Stir Fry

2 celery stalks
10 baby carrots
2 broccoflower stalks (or broccoli/cauliflower)
A bundle of cilantro
1/4 teaspoon sea salt
1 teaspoon extra light olive oil
1 teaspoon shaoxing cooking wine
1/2 teaspoon less sodium soy sauce
1 tablespoon water
1/2 teaspoon sesame oil

Wash and chop the celery and baby carrots very thinly and in small pieces. But then again, it’s up to you what size pieces you want. Chop the broccoflower (or broccoli/cauliflower) into tiny florets. Chop up the cilantro and set it aside.

Celery_Carrot_Stir_Fry_Chopped_Veggies

Add a teaspoon of extra light olive oil in the frying pan and turn it on medium high (5-6).

Add the celery, baby carrots and broccoflower, along with the salt and saute for about 5 minutes.

Then, add the cooking wine, soy sauce, sesame oil and water. Saute for another 7-10 minutes until the carrots are soft, then serve.

Celery_Carrot_Stir_Fry_Recipe_003

Celery and Carrot Stir Fry
Serves: 2
 

Ingredients
  • 2 celery stalks
  • 10 baby carrots
  • 2 broccoflower stalks (or broccoli/cauliflower)
  • A bundle of cilantro
  • ¼ teaspoon sea salt
  • 1 teaspoon extra light olive oil
  • 1 teaspoon shaoxing cooking wine
  • ½ teaspoon less sodium soy sauce
  • 1 tablespoon water
  • ½ teaspoon sesame oil

Instructions
  1. Wash and chop the celery and baby carrots very thinly and in small pieces. But then again, it’s up to you what size pieces you want. Chop the broccoflower (or broccoli/cauliflower) into tiny florets. Chop up the cilantro and set it aside.
  2. Add a teaspoon of extra light olive oil in the frying pan and turn it on medium high (5-6).
  3. Add the celery, baby carrots and broccoflower, along with the salt and saute for about 5 minutes.
  4. Then, add the cooking wine, soy sauce, sesame oil and water. Saute for another 7-10 minutes until the carrots are soft, then serve.

 

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  1. Pingback: Celery and Carrot Stir Fry – Vegan Lifestyle Magazine

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