Celery Succotash

Serves 1 (or more if you are not as greedy as me)

2 teaspoons extra virgin olive oil

1 small shallot, finely chopped

2 teaspoons ginger, finely chopped

1 garlic clove, smashed

pinch sea salt

1 celery bunch, sliced on the bias (chop the leaves up too)

2 ears corn, shucked

1 Thai chile, halved and seeded

1/2 sweet potato ( I pierced it and baked it at 400F for about an hour, cool, and cube)

1/4 cup mint, finely chopped

2 teaspoons honey

1 tablespoon brown rice vinegar

1 teaspoon toasted sesame oil

  1. Heat olive oil in a large skillet or wok over medium high heat. Add in the shallot, ginger, and garlic and sweat them for about 2 minutes until the shallots get translucent. Add in the celery and corn and let cook for about 2 minutes, stirring the whole time. Add a pinch of salt.
  2. Add in the Thai chile and the sweet potato and let cook for a minute or two to warm up. Stir in the finely chopped mint, honey, brown rice vinegar, and toasted sesame oil. Check for seasoning.  Take out the Thai chile.
  3. Serve as a side dish or as a main warm salad dish.