Celery has a nice crisp texture and can be eaten raw. I like to scrape off the edge and the outer surface of the celery with a peeler, so that it is easier to chew. In this recipe, it is quick stir fry to retain its crunchy texture. Like most stir-fry dishes, a simple sauce which consists of light soy sauce, sugar and corn flour solution will do. So is this dish, it is simple yet the sauce does not overpower the distinct flavour of celery. Young corn or red capsicum can be added, if desired.
Preparation: 8 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 250g celery, cut into 5cm length and 1.5cm thick strip
° 25g carrot, peeled and sliced
° 75g king oyster mushroom, 5cm length and 1.5cm thick strip
° 1 slice ginger, chopped
° ¾ - 1 tablespoon olive oil
° 1 tablespoon light soy sauce
° ½ teaspoon sugar
° 1 teaspoon corn flour
° 60ml water
1. Combine the ingredients for sauce in a bowl and set aside.
2. Heat oil in a wok. Add the ginger and fry till fragrant. Add the mushroom and stir-fry briskly for 1-2 minutes.
3. Throw in the celery, carrot and stir-fry briskly for about 2 minutes. Stir in the sauce mixture and give it a last stir. Transfer to a serving dish and serve immediately.