Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds
Chickpea Tabbouleh Salad with Tuna

Stir-Fried Celery

1 bunch celery, sliced
Baked tofu or baked "chik'n" (I like Trader Joe's Chicken-less Crispy Tenders; cook in oven and then slice into smaller pieces)
I can water chestnuts, sliced
Oil (I use olive oil)
2 garlic cloves, minced
Rice wine vinegar
Soy sauce
Sesame oil
Corn starch
A dash of pepper
Rice
Cashews, chopped

Start cooking the rice. Heat wok or a large pot with about 1 tablespoon of oil, add garlic and cook for 1-2 minutes. Add celery and water chestnuts and stir fry for 2-3 minutes. Add some water and cook until celery is starting to get soft. Mix together rice wine vinegar (not too much or it's over powering, about 1-2 teaspoons), some soy sauce, sesame oil, pepper and corn starch. Add some water if it's too thick. Add the mixture to pot. Cook until it makes a thick sauce. Take off stove and add cooked chik-n. Serve over rice; sprinkle on some cashews if you desire. I like some hot sauce on mine.

By: K2

Comments

The comments to this entry are closed.