Stir-Fried Celery And Carrot Sticks
serves 4-6
This side dish was created as a palate-cleansing twist on the classic garnish for Buffalo Chicken Wings, but you can serve it alongside any grilled or barbecued meat.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 tablespoon olive oil
1 small onion, finely chopped
1 teaspoon fennel seed
1/2 teaspoon celery seed
6 carrots, peeled, trimmed and julienned
5 ribs celery, peeled, trimmed and julienned
1/3 cup chicken broth
2 garlic cloves, pressed or minced
prep: 10 minutes
total: 15 minutes
large skillet or wok
1. In a large skillet over medium-high, heat the oil. Add the onion and stir until softened, about 1 minute. Add the fennel and celery seed, followed by the carrots and celery. Toss the vegetables to coat with oil and cook for 3 minutes, stirring occasionally.
2. Add the broth, cover and cook for 3 more minutes. Uncover, stir in the garlic, a sprinkling of salt and pepper and continue to boil until most of the liquid in the pan has evaporated.
