Chao Jie-cai - Quick-Fried Sichuan Celery

Chao Jie-cai - Quick-Fried Sichuan Celery

This a great way add some green vegetables to most any meal. The crunchy celery is complemented by sweet and salty flavors. Who knew celery could be so good hot?

5 from 2 votes

Print Pin

Course: Side Dish

Cuisine: Chinese, Sichuan, Western China

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Wok or large skillet

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Dish can stored in a sealed container for a few days in the refrigerator and reheated in the microwave.

Nutrition