Celery & scallions in black bean sauce with orange honey glazed walnuts
Sweet sauces
This is based on my favorite dish in all of Chinatown, NYC--from Dim Sum GoGo on Chatham Square. It is a big platter of sauteed chinese celery and chives, garnished with shiny, sweet, roasted walnuts. <br /> <br />I adapted this recipe so that it can be made with the more widely available American celery, which has thicker stalks, and American scallions, which are also thicker--but are more reminiscent of the flavor of Chinese chives. (American chives are too delicate for this dish). The celery in this recipe is cut into sticks, to mimic the smaller Chinese celery stalks. <br /> <br />Ever since the day I stumbled upon fermented black beans in an Asian grocery store, it has been one of my favorite ingredients. They have all the stinky goodness of nutritional yeast (which most vegans are hooked on). It is the same thing that hooks other people on blue cheese, or fish sauce. They add a lot of flavor to this dish. I wanted all the freshness of the original version of this dish, but with a little extra oompf. The black beans more than deliver that!
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