Garlic and Sichuan Pepper Stir-Fried Celery

Celery sticks with a firm bite, coated in a glossy, fragrant brown sauce. Golden garlic adds depth while Sichuan pepper provides its signature tingling sensation.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 111
• Protein: 1 g
• Carbs: 4 g
• Fat: 9 g

Ingredients

• 400 g Apium graveolens ( bias-cut )
• 3 piece Garlic ( finely sliced )
• 2 tbsp Peanut oil
• 1 tsp Sichuan peppercorn ( whole or crushed )
• 1 piece Hot chili pepper optional ( dried and sliced )
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 pinch White sugar
• 1 tsp Sesame oil

Instructions

1. Cut the celery

   Wash the stalks and remove the toughest strings. Cut them on a bias into 4 to 5 cm pieces to ensure they stay crunchy during cooking.

2. Infuse the aromatics

   Heat peanut oil in a wok or large pan. When it starts to smoke slightly, add the sliced garlic, chili, and Sichuan pepper. As soon as the garlic turns golden and fragrant, move to the next step.

3. Sear the celery

   Add the celery all at once. Stir-fry over high heat, tossing constantly. The vegetable should remain bright green and firm.

4. Deglaze and bind

   Pour in the rice wine, soy sauce, and sugar. Mix well so the sauce coats every piece. Finish with a drizzle of sesame oil off the heat.

Chef's tips

• Heat is the secret: the wok must be scorching hot to sear the vegetable without it releasing its juices.
• Don't overcook; the celery must remain 'al dente' and have a clear crunch when bitten.

Storage

Eat immediately. Celery loses its crunch as it cools or when reheated.