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+ 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?
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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

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

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.