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
  
• 
  
  pinches 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.