CHINESE CELERY
Make and share this Chinese Celery recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111, Fat 5.2, SaturatedFat 2.6, Cholesterol 10.2, Sodium 570.9, Carbohydrate 14.6, Fiber 2.7, Sugar 4.5, Protein 3.1
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 SPRING CELERY AND PORK
I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!!
Provided by tomoko matsunaga
Categories One Dish Meal
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
- Heat a wok and fry the ginger in oil until golden brown.
- Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
- Remove and set aside.
- In the same wok, stir-fry the celey with the sugar.
- Briefly add pork mixture to warm through.
- Serve immediately, garnished with the capsicum.
Nutrition Facts : Calories 211.3, Fat 14, SaturatedFat 3.6, Cholesterol 30, Sodium 603, Carbohydrate 8.5, Fiber 1, Sugar 4.6, Protein 11.4
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
CREAMY CHINESE CELERY SOUP
Categories Soup/Stew Dairy Vegetable Quick & Easy Celery Leek White Wine Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
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 SALAD
Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, rinse, and cool. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
- In a bowl, whisk together the vinegar, sesame oil, soy sauce, chili oil, if using, sugar, and cilantro, if using. Toss in the celery. Cover and refrigerate to cool before serving.
CHINESE CELERY STRIPS
Categories Garlic Appetizer No-Cook Low Carb Quick & Easy Celery Summer Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 5
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.
CHINESE CELERY & CHICKEN
This dish has a lot of flavor and is very light. Goes well with other heavy Chinese saucy dishes. You can also use firm tofu instead of chicken.
Provided by brechanandrhondainc
Categories Chicken Breast
Time 25m
Yield 2-3 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken.
- Stir-fry until chicken is just done
- Remove chicken and set aside.
- Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken
- Cook for 1 minute longer, enough to reheat chicken.
Nutrition Facts : Calories 240.8, Fat 11.9, SaturatedFat 1.8, Cholesterol 65.8, Sodium 752.5, Carbohydrate 5.6, Fiber 2.2, Sugar 2.7, Protein 27.3
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