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
- 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.
- 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.
- Serve as a side dish or as a main warm salad dish.