Kinda Chinesey Veggie Stirfry!

So yum and so lightl and delicious!

Don’t mind my finger in the picture... one day I’ll have professional photos of my food (maybe 😂) but for now, it’s just me and my phone!

So, I’ve been really into celery lately and that’s what inspired this little number.

I didn’t intend for it to be Chinesey... I just intended it to be awesome. But when I tasted it, it reminded me of the white sauce veggie dishes at Chinese Restaurants.

Here we go!!

Ingredients:

1/2 white onion

2-4 TB Avocado Oil

5 stalks of celery

10-15 white button mushrooms

1/2 bag prewashed baby spinach

Salt to taste

That’s it!

Directions:

Pour your oil into a sauté pan (or I guess a Wok if you have such fancy things! I don’t 😂)
Chop up the onion into little squares, about a centimeter wide
Throw the onion into the oil and turn the fire on high m, and add a little salt
While the onion is sautéing, slice upyour mushrooms into thirds or in half , depending on how big the mushroom is. Bite size that appeals to you will work
Once the onions are nice and translucent, push them to the side of the pan and toss in the mushrooms
While the mushrooms are sautéing, slice up the celery at an angle to that it looks fancy and reminiscent of Chinese dishes
Stir the mushrooms and onions and when the mushrooms look softened, push everything to the sides and add in the celery.
Let it sit for about 330 seconds and then stir everything together, and add a little salt again.
Push everything to the side again, throw in thenbaby spinach and stir it until it JUST wilts. Turn the fire off, mix everything together, add more salt if needed and serve!!