Best Chinese Celery Strips Recipes

STIR-FRY CHINESE CELERY

Steps:

• Gather the ingredients.
• Remove the leaves and roots from the celery stalks.
• Rinse the celery and drain.
• Place the celery on a cutting board and use your hand to press down on the celery stalks to gently crush them.
• Slice the celery stalks into 1-inch-long sections.
• Add the oil to a wok and heat it over high heat. When the oil is hot, add the garlic and chili and stir-fry just a few seconds until fragrant.
• Add celery and stir-fry until it turns slightly dark green, about a minute.
• Add the broth and cook for 30 seconds.
• Add the soy sauce, rice wine, and sugar and mix evenly.
• Stir-fry a few minutes until the mixture is nearly dry. Serve.

CHINESE CELERY

Steps:

• 1. In a large skillet over medium heat, melt the butter.
• 2. Add everything except water and cornstarch.
• 3. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally.
• 4. In a small bowl, combine the water and cornstarch and stir until smooth. Add to skillet of vegetables and cook another 5 minutes or until celery is crisp-tender and sauce has thickened.

CHINESE CELERY STRIPS

Steps:

• Trim celery, reserving leaves. Cut ribs crosswise into 2-inch pieces, then cut each piece lengthwise into 1/8-inch-thick strips. Toss with celery leaves and remaining ingredients until combined well. Serve chilled or at room temperature.

CREAMY CHINESE CELERY SOUP

Steps:

• Make soup:
• Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.
• Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
• Make croutons while soup simmers:
• Preheat oven to 350°F.
• Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
• Serve soup topped with croutons.

CHINESE CELERY

Steps:

• In a large skillet over medium heat, melt the butter.
• Add all remaining ingredients. Reduce heat to medium-low, cover and cook for 12-15 minutes, stirring occassionally, or until celery is crisp-tender.