Chao Jie-cai – This is a great way to cook firm vegetables, such as asparagus, snow peas, swiss chard, green beans, or others.. Celery takes on an especially delicious new profile when cooked this way. Who knew? It takes about 10 minutes to make this eye-opening dish that can accompany any dish you’d like to accent with a crunchy side.
Chao Jie-cai – Quick-Fried Sichuan Celery
- Wok or large skillet
- 1 lb Celery
- 6 Sichuan peppercorns
- 2 tbsp Scallion, finely chopped
- 4 tbsp Oil
- 2 tsp Shaoxing rice wine (or sherry)
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tsp Salt
- Prepare – Wash celery, remove the base and leafy tops. Cut crosswise into ⅓-inch lengths. Put finely chopped scallion in a small bowl and wine, sugar, salt, and soy sauce in another.
- Cook – Heat 4 tbsp oil in wok over highest heat. When beginning to smoke, toss in whole Sichuan peppercorns to flavor the oil. Remove after about 1 minute and discard.Working quickly, add scallion to wok and stir-fry 30 seconds. Add celery and stir-fry for a few minutes to soften slightly. Pour in seasonings and briefly stir-fry. Remove to a serving bowl and serve hot with white rice nearby.
- Dish can stored in a sealed container for a few days in the refrigerator and reheated in the microwave.