CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
CELERY BEEF STIR FRY RECIPES
Provided by Harpreet
Yield 3
Number Of Ingredients 10
Steps:
- Cut the celery into 1cm-1.5cm long pieces. Garlic and ginger cut very finely.
- Heat 3 tablespoons vegetable oil in a wok. Add the mince and fry until its color changes slightly light.
- Put the meat in the wok aside, add the Chinese aniseed pepper, chilli peppers, ginger and garlic in the middle, leave to simmer until the garlic has a golden color. To add dark soy sauce, mix together.
- Add celery pudding, fry together with all 1 minute. Then add salt and light soy sauce, fry for 1 minute.
- Get everything out of the pan.
CORN AND CELERY STIR-FRY
Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.
Provided by Hetty McKinnon
Categories lunch, weeknight, vegetables, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
- Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
- Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
STIR-FRIED BEEF WITH CELERY
I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.
Provided by lazyme
Categories Steak
Time 51m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Trim fat from beef; cut beef with grain into 2-inch strips.
- Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Cut celery diagonally into 1/4-inch slices.
- Cut green onions into 2-inch pieces.
- Mix 1 tablespoon cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add 3 tablespoons vegetable oil; rotate wok to coat side.
- Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
- Remove beef from wok.
- Add 3 tablespoons vegetable oil to wok; rotate.
- Add celery; stir-fry 1 minute.
- Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
- Cover and cook 2 minutes.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and 2 tablespoons soy sauce; heat to boiling.
- Garnish with green onions.
Nutrition Facts : Calories 477.1, Fat 34.7, SaturatedFat 7.5, Cholesterol 57.8, Sodium 1663.8, Carbohydrate 6.9, Fiber 1.3, Sugar 2.6, Protein 33.5
STIR-FRIED CELERY IN MEAT SAUCE
Provided by Sara Dickerman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 12
Steps:
- Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
- In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
- Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
- Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
- Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 2 grams
SPICY SCREAMIN' SZECHUAN STIR FRY
This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.
Provided by BrotherAdso
Categories Soy/Tofu
Time 1h
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
- Add the szechuan seasoning, ginger, cayenne, and garlic.
- Stir to mix.
- Add the oils, mix, and then water down to desired spiciness.
- Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
- Shake or turn occasionally to ensure even flavor distribution.
- Heat the oil in your wok.
- Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
- Turn on the fan above your stove.
- Trust me.
- Add the marinated chicken and about 1/3 of the sauce.
- Saute on high heat for 5-10 minutes.
- Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
- Add 1/3 more of the marinade sauce.
- Add broccoli, bamboo shoots, mushrooms and bell peppers.
- Saute for 3-5 minutes.
- If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
- Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
Nutrition Facts : Calories 165.7, Fat 5.8, SaturatedFat 0.9, Sodium 1223, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 6.6
SPICY FRIED CELERY
I serve this quick side dish when I'm cooking a Japanese meal. this is one of the few ways I enjoy celery cooked.
Provided by JustJanS
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the celery sticks into 4cm lengths, then finely shred these vertically.
- Slice the chilli thinly.
- Heat the oil in a fry pan, and add the celery, chilli and sugar.
- Stir-fry over a moderate heat for 1 minute, then add the soy sauce and continue stir frying for a further minute or two and until all the liquid has evaporated.
- To keep the celery crisp, evaporate the liquid quickly.
CHINESE MUSLIM STIR-FRIED BEEF AND CELERY (QIN CAI CHAO NIU ROU)
An authentic home-style Chinese dish. One of my Chinese friends is always delighted when she learns a new dish, and when she served me this one the other day, she was eager to tell me how it is made. She had just learned it from a Hui (Chinese Muslim) friend. I'm not sure the name of the chili that is actually used for this dish. It is pale green, crinkly and irregular in shape, and mild, normally chopped up seeds and all for stir-fry. It is the most common chili in the Chinese market (at least in Yunnan), and is called qing jiao, but I can't figure out the name in English. The second most common chili here is the Anaheim, so I listed that one in the recipe.
Provided by Kate S.
Categories Meat
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix raw ground beef with salt.
- Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
- Thinly slice garlic.
- Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
- Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
- Remove vegetables to a bowl, leaving as much oil in the wok as possible.
- Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
- Add beef and stir-fry a minute or two until done.
- Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
- Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.
Nutrition Facts : Calories 435, Fat 39.8, SaturatedFat 9.6, Cholesterol 57.8, Sodium 639.6, Carbohydrate 3.1, Fiber 0.4, Sugar 1.2, Protein 16.4
LUCKY 8 STIR-FRY
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money." This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. The ingredients also should have contrasting-yet-balanced flavors and textures. You can serve this on any day of the week-especially when it's Lunar New Year.
Provided by Hsiao-Ching Chou
Categories Side Dinner Lunch Vegetable Mushroom Celery Bok Choy Carrot Cabbage Soy Sauce Stir-Fry Wok Vegetarian Vegan Dairy Free Peanut Free Tree Nut Free Healthy Lunar New Year
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and heat for a few seconds until it starts to shimmer.
- Add all of the vegetables: bean sprouts, celery, shiitake mushrooms, carrot, dried lily flowers, wood ear mushrooms, Chinese cabbage or baby bok choy, and snow peas. Stir-fry for about 90 seconds and then add the soy sauce, water, and Shaoxing wine. Stir-fry for about 1 minute. Add the sesame oil and white pepper powder. Stir-fry for about 30 seconds more to combine.
- Turn off the heat. Taste for seasoning. If you think it needs a pinch of salt, add the kosher salt and stir to combine. Transfer to a serving dish.
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