Author Notes
When prepared with green beans, this is probably my favorite green beans dish. I tried it with celery and enjoy how the celery's crunchiness plays through the bright lemon and garlic flavors, with the cumin perfuming all and the cayenne kicking in at the end. Because of the lemon juice, the celery , like the green beans, loses its bright green color, but once you taste it, you know you want more!
photo to follow —LeBec Fin
Ingredients
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1 1/2 pounds
celery, peeled
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1/3 cup
water
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2 1/2 teaspoons
minced garlic
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1/4 cup
lemon juice
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1 teaspoon
salt
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1/4 teaspoon
cayenne pepper
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1 tablespoon
whole cumin seeds
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3 tablespoons
canola oil
Directions
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Cut celery into 1/3 inch pieces on the extreme diagonal, creating chevrons. In small bowl, combine water through cayenne. In small bowl, add cumin seeds.Have both bowls and wok lid close to stove.
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Over highest heat. heat wok to smoking, add oil and heat to smoking. Add cumin seeds, followed immediately by celery. Stir well for 3-4 minutes. Stir garlic mixture, quickly pour over the celery ,and top immediately with lid. Reduce heat to low and cook 15-20 minutes or until tender, stirring occasionally.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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