This is a quick vegetable dish I make to round out a Chinese dinner menu. It provides a simple contrast to any highly flavored or thick-sauced dish. The celery and ginger develop a bit of a nutty flavor, which is accentuated by throwing slivered almonds over the top.
- 1 large bunch of celery
- 2 cloves of garlic
- ginger root
- peanut or corn oil
- sea salt
- red chili flakes
- slivered almonds (toasted or raw)
- Thinly slice the celery stalks across the grain, about ½ cm long.
- Slice coins of ginger from the piece of ginger root. Smash them with the flat of a knife, and throw them in the wok.
- Skin the garlic cloves. Smash them with the flat of a knife, and throw them in the wok.
- Pour a couple tablespoons of oil into the wok and begin heating. The wok is hot enough when the ginger and garlic are foaming.
- Swirl the oil about the sides of the wok, and toss in the celery slices. Continue to toss the celery as it cooks.
- Sprinkle sea salt and red chili flakes on the celery.
- Continue to toss. The celery is done when crisp, but al dente. The green of the celery will brighten in color.
- Remove to a serving dish, salvage the larger pieces of garlic and discard them. Sprinkle with slivered almonds. Serve.
This recipe can be used as an outline for stir-frying fresh spinach as well. liveforever recommends parsnips prepared in a similar manner.
Any leftovers can be quickly combined with leftover rice, scrambled egg, and crumbled fried tempeh or bacon to make fried rice.
Recipes from P to T