Sufferin' Celery Succotash

Name: Sufferin' Celery Succotash
Ingredients: 2 teaspoons extra virgin olive oil; 1 teaspoon small shallot, finely chopped; 2 teaspoons ginger, finely chopped; 1 garlic clove, smashed; Pinch sea salt; 1 celery bunch, sliced on the bias (leaves too); 2 ears corn, shucked; 1 Thai chile, halved and seeded; 1/2 sweet potato, baked and chopped (I baked it at 400F, pierced, for about an hour, let cool and chopped it); 1/4 cup mint, finely chopped; 2 teaspoons honey; 1 tablespoon brown rice vinegar; 1 teaspoon toasted sesame oil

13 ingredients

3 steps

Ingredients

2 teaspoons extra virgin olive oil
1 teaspoon small shallot, finely chopped
2 teaspoons ginger, finely chopped
1 garlic clove, smashed
Pinch sea salt
1 celery bunch, sliced on the bias (leaves too)
2 ears corn, shucked
1 Thai chile, halved and seeded
1/2 sweet potato, baked and chopped (I baked it at 400F, pierced, for about an hour, let cool and chopped it)
1/4 cup mint, finely chopped
2 teaspoons honey
1 tablespoon brown rice vinegar
1 teaspoon toasted sesame oil

Directions

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 chile pieces out.
3

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