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.
Nutrition Facts : Calories 59 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 352 mg, Sugar 3 g, Fat 4 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
CHINESE COLD "SALAD" DRESSING 凉拌汁
This all-purpose Chinese Cold "salad" dressing recipe is ready to add flavor to blanched/steamed vegetables, tofu, seaweed, noodles, or anything you want!
Provided by Judy
Categories Condiments
Time 20m
Number Of Ingredients 14
Steps:
- In a large heat-proof bowl, arrange the minced garlic, minced ginger, the white parts of the chopped scallion, and chopped Thai chilies so they are adjacent to each other at the bottom of the bowl (don't messily pile them all on top of each other).
- Now infuse the Sichuan peppercorns in oil. In a small pot, heat 3 tablespoons of vegetable oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
- After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.
- Now add in the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well.
- Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)
Nutrition Facts : Calories 92 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Sodium 547 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE COLD CELERY SLICES
My mother learned this recipe from classes she took with Yo Yee back in Maryland and it was a staple in our household growing up. Serve as a little appetizer/side dish to nibble on. The longer the dish sits, the more the sauce absorbs.
Provided by alvinakatz
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together soy sauce, salt, sesame oil, sugar and hot sauce. Set aside.
- Slice celery on a slight diagonal and scald in a pot of boiling water for 2 minutes.
- Drain and put celery in ice cold water for 1 minute. Drain again and pour the sauce over the celery.
Nutrition Facts : Calories 26.5, Fat 1.6, SaturatedFat 0.2, Sodium 744.1, Carbohydrate 2.5, Fiber 0.5, Sugar 2, Protein 0.8
CHINESE CELERY
This is a very easy and quick dish to serve with asian or oriental meals. I like it along side fried rice and sweet and sour pork or chicken.
Provided by Jeanne Benavidez
Categories Vegetables
Time 25m
Number Of Ingredients 13
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.
SICHUAN CELERY AND TOFU SALAD
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
- Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
- Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
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