Sauteed Celery
This low-carb, low-cal side dish is crunchy, satisfying, and very easy to make.
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Servings: 4 servings
Calories: 44kcal
Equipment
- Cutting board
- Skillet
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
Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.3mg
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.