Ginger Shiitake Celery Stir Fry

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Step 1

In a small bowl, stir together the vinegar, chili bean sauce, soy sauce, sesame oil, white pepper and ¼ cup water; set aside. In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering. Add the mushrooms and cook, stirring occasionally, beginning to brown, 4 to 6 minutes.

Step 2

Add the ginger, the scallion whites and celery, then cook, stirring often, until the celery is crisp-tender and the ginger is golden brown, 5 to 7 minutes. Add the sauce mixture and cook, stirring, until the sauce thickens slightly and clings to the celery, 2 to 3 minutes. Transfer to a serving dish, then sprinkle with scallion greens and drizzle with additional sesame oil.

Step 3

Don’t forget to reserve the scallion whites and greens separately, as they are added at different times in the recipe. Also, don’t use regular soy sauce, especially if using chili bean paste; both are high in sodium and combined may make the dish too salty (chili-garlic sauce is less salty than chili bean paste, so if using it, regular soy sauce is fine).