Garlic and Sichuan Pepper Stir-Fried Celery
Ingredients
- 400 gApium graveolens (bias-cut)
- 3 pcGarlic (finely sliced)
- 2 tbspPeanut oil
- 1 tspSichuan peppercorn (whole or crushed)
- 1 pcHot chili pepper (dried and sliced)
- 1 tbspsoy sauce
- 1 tbsprice wine
- 1 pinchWhite sugar
- 1 tspSesame oil
Method
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.
- 1
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
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
Add the celery all at once. Stir-fry over high heat, tossing constantly. The vegetable should remain bright green and firm.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Celery loses its crunch as it cools or when reheated.
