6cupsjulienned celery (about 1 head of celery)*see note
1 teaspoonkosher salt
1teaspoon crushed red pepper flakes(or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
1/4 cuplow-sodium chicken broth
1 tablespoonrice vinegar
Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.
The best way to julienne the celery is to slice off the root end of the stalk. Cut the stalks in thirds, and then cut each of those pieces in half lengthwise. From there, cut into smaller matchsticks depending on the size of the stalk.