Sufferin' Celery Succotash

• 2 teaspoons extra virgin olive oil
• 1 teaspoon small shallot, finely chopped
• 2 teaspoons ginger, finely chopped
• 1 garlic clove, smashed
• Pinch 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

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.

extra virgin olive oil, shallot, ginger, garlic, salt, celery, corn, chile, sweet potato, mint, honey, brown rice vinegar, sesame oil

Taken from food52.com/recipes/16534-sufferin-celery-succotash (may not work)