Warm Celery and Cashew Salad

Ingredients

Celery (stalks) 6

Cashews 1 handful

Ginger 1.5 cm

Garlic 2 cloves

Green chili pepper 1.5 cm

Miso paste 2 tsp

Corn oil 2 tbsp

Sugar 1 tsp

Water 80 ml

Peel and finely chop the ginger, garlic, and chili pepper into strips. Peel the celery stalks as well. The outer layer is very fibrous, but if you peel it with a vegetable peeler, you'll remove the tough veins, leaving the juicy part of the stalk. This is the part that should be cut into thick strips, 4 cm x 1 cm thick. The leaves should also be saved; we'll need them later.

 Heat oil in a frying pan (a wok is great) and add sugar, ginger, garlic, and chili.

Fry for a minute, then add miso paste and water. Let the sauce simmer for a couple of minutes over medium heat.

Now it's time to add the nuts, which we'll add to the sauce. After stirring, cover the pan with a lid and let the nuts absorb the moisture and flavors.

You can easily tell if they're done by tasting them – they should be soft but still firm.

When the nuts are done, you can add the celery. Mix the celery and cashew sauce together and fry over high heat for a couple of minutes.

Be careful not to overcook them; the stalks should remain firm and crisp. Thirty seconds before the end of cooking, add the celery leaves to the pan. Stir and let them cook for 20-30 seconds. Once done, transfer to a serving dish and serve.



Enjoy!