Nic Bovee

Husband, Father, and Solver of Problems.

Vegan Szechuan Celery Squash

Sat Sep 12 2020

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


  • 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.


  • 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.