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rjalinsky
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PREP: Wash celery stalks + remove any hard or browned ends. Take one stalk and lie it face down on a cutting board. With a chef's knife, cut down along the stalk in roughly ¼-inch pieces. I personally like to cut a bit on a diagonal. Repeat until all stalks are cut. You can even cut up the leaves and add them in for a no-waste option!Mince garlic and roughly chop parsley. Set aside.
Heat olive oil in a large pan over medium-high. When hot, add the minced garlic and cook for a couple minutes, stirring frequently.
Then, add chopped celery to the pan along with soy sauce/tamari, rice vinegar, and black pepper. Cook for approximately 8 minutes, stirring every 30-or-so seconds. Celery should be tender, but still have a good crunch to it!
Turn off the heat and stir in the chopped parsley. Taste and adjust seasonings as desired (you may need a touch more if you have an extra large bunch of celery!) and serve hot.Note: soy sauce/tamari is a source of sodium, so you may not need to add extra salt to this. Taste and add more salt (or tamari) if necessary and desired!