Vegan Szechuan Celery Squash

A delicious alternative to the Szechuan Eggplant I love to order that answers the question: "What do I do with all of this celery?"

Ingredients:

• 1 Tbsp Sesame Oil
• 1 Tbsp Walnut Oil
• 1 Tbsp Coconut Oil
• 1/2 Tsp Red Pepper Flakes
• 2 Tbsp Fresh Grated Ginger (Divided)
• 4 Cloves Garlic (Divided)
• 2 Tbsp Corn Starch
• 6 Stalks of Celery 4 stalks diced, 2 stalks sliced diagonally
• 2 Large Carrots
• 1/8 cup Dark Soy Sauce
• 1/8 cup Light Soy Sauce
• 2 TBSP Maple Syrup
• 1/2 cup frozen peas

Phase 1 Preparation

• Heat sesame oil over high heat until shimmering.
• Add two peeled and crushed cloves of garlic, 1 Tbsp grated ginger and stir and cook until garlic is blackened.
• Add walnut oil and diced celery, sliced squash, and sliced carrots to pan to stir fry.

Prepare Sauce

• With a whisk or immersion blender add red pepper flakes, 2 cloves of minced garlic, light and dark soy sauce, maple syrup, coconut oil, and corn starch. Mix thoroughly.

Combine

• When the squash is soft from stir frying for approx. 8-10 minutes, add the sauce mixture and sliced celery to the pan. Stir until all veggies are thoroughly coated with sauce.