With the exception of Celery, Blue Cheese, and Walnut Salad or Sichuan/Szechwan Celery Salad, it's not often that celery takes center stage in a dish. More often, celery is lost amongst the onions and carrots that form the base of most soups and stews. As a side, it's a cooling contrast to fiery Sriracha Buffalo Wings.
Chinese celery, which seems to be even more concentrated in celery flavor, can be a bit much all on its own. Used as a garnish, it offers a nice bite to Hu Tieu Saigon (Vietnamese Clear Noodle Soup with Barbecued Pork and Shrimp). But if you're in the camp that more celery flavor is a good thing, then this Chinese Celery and Chicken Stir-Fry is just for you.
The natural sweetness of the chicken pairs well with celery so there's little else needed except a bit of oyster sauce to add some savoriness. Obviously, if you can't find Chinese celery where you are, substituting with regular celery is just fine.
Chinese Celery and Chicken Stir-Fry
For about 4 servings as a side dish, you'll need:
1 bunch Chinese celery (about 3 to 4 cups) cut into 2-inch pieces
1 boneless chicken thigh or breast, cut into 1/2-inch by 1-inch strips
1 tblsp soy sauce
1/4 tsp salt
1/2 tsp sugar
1 tblsp Chinese oyster sauce
Chinese celery looks mostly like normal celery, but with thinner stems. It can be found in most Asian grocery stores. Cut the bunch into about 2-inch long segments. Wash and set aside.
Cut the boneless chicken thigh or breast into about 1/2-inch by 2-inch strips. Season with 1 tblsp soy sauce, 1/4 tsp salt, and 1/2 tsp sugar. Mix thoroughly.
In a pan on medium high heat, drizzle a bit of oil and add the chicken.
The chicken should cook in minutes.
When the chicken is cooked through, add the Chinese celery.
Add about 1 tblsp of oyster sauce and quickly saute until the celery is just wilted.
That's it. Plate and serve.
Enjoy!
Other quick stir-fries:
Chinese Beef and Broccoli Stir-fry
Chinese Bok Choy Sauteed with Garlic
Chinese Red Spinach Sauteed with Fermented Bean Curd
Chinese Sauteed Lettuce with Oyster Sauce
Chinese Water Spinach Stir-fried with Garlic and Fermented Bean Curd
*****
1 year ago today, pink roses.
2 years ago today, Chinese Mango Chicken Stir-Fry.
3 years ago today, Kabuki Japanese Restaurant - Rancho Cucamonga.
So easy, flavorful and good for you! Thanks for sharing! Can't wait to make this!
ReplyDeleteSounds delicious! What other dishes would you serve to accompany this side? A soup, heartier main?
ReplyDeleteMocinder,
ReplyDeleteI don't know what it is about eating a whole plate of celery, but I always feel so healthy afterward.
Amandare,
I actually served this dish with 3-cup chicken. See previous post for the recipe. I think the braised sauce of the chicken nicely complemented the greens. Also, both dishes had chicken so I could cook two dishes at the same time. :P But usually, I would do a light soup, a vegetable stir-fry, and a meat dish for a meal. Well, when it's not just me eating anyway.