|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||5%|
|Total Sugars 3g|
|Vitamin C 19mg||94%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This quick stir-fry has the perfect balance of salty, sweet, and spicy which marries nicely with the crisp-tender texture of celery. It takes just 15 minutes from start to finish and tastes great with rice, noodles, and a variety of meats and other vegetables.
Chinese celery is somewhat different from the celery that typically lines most produce shelves in American supermarkets. It has a much stronger flavor than Western celery, and the stalks of Chinese celery are thinner, often with a hollow middle. Although more slender than the celery we use for tuna salad and Bloody Marys, it is recommended that you gently crush the celery stalks before adding to a recipe, which will result in better texture and more flavor. Chinese celery is rarely eaten raw as it is pungent and somewhat peppery; when cooked, however, it becomes sweet and mellow with a pleasant, soft texture.
If you can’t get hold of Chinese celery then you can use the celery found in your grocery store instead, but be aware the flavor won’t be quite the same.
"The simple sauce along with garlic and chili makes for a flavorful stir-fry. It's super quick and easy, but beware of the chili—it sent me into a coughing fit after hitting the hot pan, so turn on the fan in your oven hood and keep the room well-ventilated." —Laurel Randolph
Gather the ingredients.
Remove the leaves and roots from the celery stalks.
Rinse the celery and drain.
Place the celery on a cutting board and use your hand to press down on the celery stalks to gently crush them.
Slice the celery stalks into 1-inch-long sections.
Add the oil to a wok and heat it over high heat. When the oil is hot, add the garlic and chili and stir-fry just a few seconds until fragrant.
Add celery and stir-fry until it turns slightly dark green, about a minute.
Add the broth and cook for 30 seconds.
Add the soy sauce, rice wine, and sugar and mix evenly.
Stir-fry a few minutes until the mixture is nearly dry. Serve.
- A wok is the best cooking vessel for this recipe, but a large sauté pan will work in a pinch. Avoid non-stick pans since they don't hold up well over high heat.
- Beware when stir-frying chiles over high heat. Once they hit the pan, they can create a reaction similar to pepper spray, leaving you coughing. Turn on the vent over the stove if you have one and keep your kitchen well-ventilated.
- Adjust the chili to your taste. Green or red chiles work well in this recipe.
Chinese celery recipes often include sliced dried tofu, julienned beef, pork or chicken, or cross-cut squid or cuttlefish. Feel free to choose any of those ingredients to stir-fry with Chinese celery.
Can you eat Chinese celery leaves?
In general, Chinese people don’t eat Chinese celery leaves, but in recent years it has been reported that the Chinese celery leaves have more nutrition than the stalks. Perhaps this will lead to interesting Chinese celery leaf recipes in the future.