Go Back Email Link
+ servings

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?
No ratings yet
Print Pin
Course: Side Dish
Cuisine: Chinese, Sichuan, Western China
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Author: My Hungry Traveler


  • 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.