- 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.
Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 784mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.3mg