1 bunch DOLE® Celery, trimmed and stalks separated
Olive oil
Salt and ground black pepper, to taste
½ cup creamy peanut butter (120 g)
½ cup chicken broth (125 mL)
2 tablespoons lime juice (30 mL)
1-½ tablespoons packed brown sugar (20 mL)
1-½ tablespoons soy sauce (20 mL)
1 teaspoon fish sauce (5 mL)
1 teaspoon grated fresh ginger (5 mL)
¼ teaspoon crushed red pepper (2.5 mL)
Chopped dry roasted peanuts (optional)
Parsley (optional)

Heat grill or large grill pan to medium-high.

Brush celery stalks with olive oil, salt and pepper, to taste.

Grill 5 to 8 minutes, turning until grill-marked on all sides. (In large grill pan, grill celery stalks in batches).

Cool celery enough to handle; cut diagonally into bite-size pieces. Place in serving bowl.

Whisk together peanut butter and chicken broth in small saucepan over low heat. Add lime juice, brown sugar, fish sauce, ginger and crushed red pepper. Cook; stirring, 3 to 4 minutes or until heated through.

Pour peanut sauce, to taste, over celery and toss to coat. Garnish with chopped peanuts and parsley, if desired. Refrigerate leftovers.

Note: Use any remaining peanut sauce for chunks of raw DOLE® Celery.