Stir-Fried Celery with Garlic
Cuisine: Chinese
Stir-Fried Celery with Garlic is a Chinese vegetable dish, built around Lard.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
150 kcal
Ingredients
- Celery (Chinese celery is best)
- Lard (cooking oil works if you have none, but lard tastes better)
- Garlic
- Salt
Steps
- Pick off most of the celery leaves, keeping only a few tender ones. If the stalks are thick, split them lengthwise so they are even, then cut into pieces no longer than 5 cm (about thumb length; longer pieces can catch in your throat)
- Mince the garlic and set aside
- Drain the celery as thoroughly as possible before it goes in the wok; the drier the better
- Heat the wok, add 15 ml lard, and when hot sprinkle in 2 g salt first
- Add the garlic and fry over low heat for 10 seconds until fragrant
- Turn to high heat, add the celery and stir-fry quickly for 30 seconds, then remove immediately
- When to take it out: the celery should look barely cooked, bright green and not limp; that's when it's crispest
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Notes
Stir-fried celery with garlic is a crisp, refreshing home-style vegetable dish with a strong garlic aroma, quick to make. Celery is rich in dietary fiber, vitamin K and potassium. The soul of this dish is crunch: a 30-second stir-fry over high heat keeps it crisp and juicy with every bite. It takes only about 10 minutes from prep to plate.
Estimated difficulty: ★★
Estimated calories: 150 kcal
Group: Stir-fried celery with garlic
Calculation:
Per serving:
- Chinese celery 300 g (about 2 large handfuls)
- Garlic 4 cloves, minced
- Lard 15 ml
- Salt 2 g
- Chinese celery (the thin-stalked variety) is best for the crispest, most tender texture. Regular celery works too, but thick stalks should be split lengthwise
- High heat and speed are key: no more than 1 minute from wok to plate. Cook it longer and it goes soft and limp, losing its crunch
- Drain the celery well before cooking; too much water lowers the wok temperature and you end up boiling instead of stir-frying
- Lard is more fragrant than cooking oil, but cooking oil can be used if you have no lard