This is a recipe for an often overlooked but surprisingly delightful Sautéed Celery. This simple yet savory dish transforms the humble celery from a mere crunchy snack or soup starter into a star side dish that stands out on any dining table.
Sautéed celery might just become your new go-to side dish. It’s definitely one of ours. It’s a testament to how a few simple ingredients can elevate a vegetable to something special. Next time you’re looking for a quick, healthy, and flavorful side, give this sautéed celery recipe a try.
You can serve it alongside this potato crusted cod or marinated chicken thighs. You can even fill out a stir fry, like this cashew pork stir fry, with it.
Why You’ll Love It
- Flavorful Twist on a Classic Vegetable: Discover celery in a whole new light with a recipe that enhances its natural flavors.
- Quick and Easy: This dish comes together in minutes, perfect for busy weeknights.
- Healthy and Light: Low in calories but high in flavor, it’s a guilt-free addition to your meal.
Ingredients Needed For Sautéed Celery
- Celery
- Olive oil
- Soy sauce – I like to use regular soy sauce for this recipe because there is no added salt. You can use low sodium to keep the salt down if you like.
- Rice vinegar – If you don’t have rice vinegar on hand, you can substitute it with apple cider vinegar or white wine vinegar. I use Kikkoman seasoned rice vinegar.
- Garlic – If you really like garlic you can add as much minced garlic as you like.
- Ground black pepper
- Red pepper flakes (optional) – You can adjust the amount according to your spice preference
Helpful Tips
- Slicing the celery on the bias (diagonally) not only makes for a more appealing presentation but also increases the surface area for better flavor absorption.
- Feel free to play with the amount of red pepper flakes to match your preferred level of spiciness.
- To keep the celery’s satisfying crunch, don’t overcook it. It should be tender but still crisp.
Sauteed Celery
Equipment
- Cutting board
Ingredients
- 1/2 pound (227 g) celery (2-3 big stalks) washed and cut on the bias
- 1 tablespoon (14 g) olive oil
- 1 tablespoon (18 g) soy sauce
- 1 tablespoon (16 g) rice vinegar
- 1 clove (3 g) garlic minced
- 1/2 teaspoon (1 g) ground black pepper
- Red pepper flakes optional
Instructions
- Heat olive oil in a large pan over medium-high heat. Once hot, add the chopped celery and cook for a couple minutes, stirring frequently.
- Add the soy sauce, rice vinegar, garlic, and black pepper. Cook for approximately 3-5 minutes, stirring frequently. Remove when celery is tender but still crunchy.
Notes
- Slicing the celery on the bias (diagonally) not only makes for a more appealing presentation but also increases the surface area for better flavor absorption.
- Feel free to play with the amount of red pepper flakes to match your preferred level of spiciness.
- To keep the celery’s satisfying crunch, don’t overcook it. It should be tender but still crisp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How to Store and Reheat
- Storing: Cool the sautéed celery to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a pan over low heat to maintain the texture. You may add a splash of water to help it steam if necessary.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.