Celery. We take it for granted, don’t we? It adds crunch to potato salads, and flavor to chicken stock and turkey stuffing; it’s ever the bridesmaid, never the bride.
That’s why I was intrigued when I saw a recipe for celery stir-fry in my friend Nancy Hachisu’s Japanese Farm Food
Such a simple preparation, and so so good. Try it!
Celery Stir Fry Recipe
We found the best way to julienne the celery is to slice off the root end and any part of the celery beyond the main stalk. Cut the stalks in thirds, or if they are very long, quarters, and then cut each of those pieces in half lengthwise. This gives you a manageable, flat surface to slice into matchsticks.
Nancy's original recipe calls for using a high quality rapeseed oil (another name for canola oil) and/or light sesame oil. We added a little dark sesame oil at the finish which was just lovely, so you might want to try that too.
Ingredients
- 2 Tbsp high quality canola oil, rice bran oil, or other high smoke point cooking oil
- 3 small dried chile peppers, broken in half (can sub a 1/8 teaspoon of red chili flakes)
- 4 cups julienned celery (cut into pieces about 2 inches long)
- 1-2 Tbsp soy sauce (to taste)
- A few drops of dark sesame oil (optional)
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