Garlic Fried Celery
Garlic Fried Celery is a home-style vegetable dish at difficulty 2/5 (Easy), about 150 kcal. Garlic Fried Celery is a quick, home-style vegetable dish that is crisp, refresh. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
150 kcal
Ingredients
- Celery (Celeriac/Chinese芹菜 is best)
- Pork fat (Can be replaced with cooking oil, but pork fat tastes better)
- Garlic
- Salt
Steps
- Remove most of the leaves from the celery, keeping only a few tender leaves. If the stalks are thick, cut them lengthwise to make them uniform in thickness, then cut into segments not exceeding 5 cm (about the size of a thumb tip; too long can get stuck in the throat).
- Finely chop the garlic and set aside.
- As much as possible, drain the water from the celery segments before putting them in the pan; the drier the better.
- Heat the wok, add 15 ml of pork fat. Once the oil is hot, sprinkle 2 g of salt first.
- Add the minced garlic and stir-fry over low heat for 10 seconds to release the fragrance.
- **Turn to high heat**, pour in the celery segments, and stir-fry quickly for **30 seconds**, then remove from the pan immediately.
- Serving standard: The celery should look **partly cooked** with a翡翠(green) and not turned soft/wilted; this is when the texture is at its crispest.
Notes
Garlic Fried Celery is a quick, home-style vegetable dish that is crisp, refreshing, and rich in garlic flavor. Celery is rich in dietary fiber, vitamin K, and potassium. The soul of this dish lies in the "crispiness"—stir-frying on high heat for half a minute and immediately taking it out gives it a crispy texture that still has juice when you bite into it. From prep to serving, it takes about 10 minutes.
Estimated cooking difficulty: ★★
Estimated calories: 150 kcal
Category: Garlic Fried Celery
Calculation per portion:
* Celeriac/Chinese Celery 300g (about 2 large bunches)
* Garlic 4 cloves, minced
* Pork fat 15ml
* Salt 2g
* Celeriac/Chinese Celery (thin-stalk variety) is best for the crispest, most tender texture. Regular celery can be used, but thick stalks need to be cut lengthwise to thin them out.
* **Stir-frying on high heat is key**; the time from celery hitting the pan to taking it out should be no more than 1 minute. Stir-frying too long will make it soften and wilt, losing the fresh "crisp" texture.
* The celery must be dried as much as possible before going into the pan; too much moisture will lower the pan temperature and cause it to become "boiled" rather than "stir-fried".
* Stir-frying with pork fat is more fragrant than with cooking oil. If you don't have pork fat, cooking oil is a substitute.
If you follow this guide and find issues or areas for improvement, please submit an Issue or Pull Request.