| | Skillet Greens with Ginger and Celery
2 tablespoons of cider, rice or white vinegar
2 tablespoons of water
2 teaspoons of cornstarch
1 teaspoon of granulated sugar
1 tablespoon of vegetable oil
1 large onion, chopped
2 cups of sliced celery
4 cups of thinly sliced kale, Swiss chard, spinach, or cabbage
1 tablespoon of grated fresh gingerroot
In a small dish, mix together the vinegar, water, cornstarch, and sugar, set aside. In a large wok or nonstick skillet, heat oil over medium high heat. Add onion and stir fry for 1 minute. Add celery, greens and gingerroot, stir fry for 1 minute. Add about 2 tablespoons of water, cover and steam for 3 minutes or until greens are wilted and celery is tender crisp. Pour in vinegar mixture and stir fry for 1 minute or until liquid comes to a boil. Serve immediately. Makes 5 servings |
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