Stir-Fried Celery in Meat Sauce

1. 1

   Using a peeler, remove the strings from the outer layer of the celery stalks.

2. 2

   Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks.

3. 3

   (You should have about 4 cups.)

4. 4

   In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.

5. 5

   Heat a wok or a large, heavy skillet fitted with a lid over high heat.

6. 6

   Add 2 tablespoons of the oil.

7. 7

   Add the celery and stir a few times; then add the salt and cook for 1 minute.

8. 8

   Transfer the celery to a dish; clean and dry the wok.

9. 9

   Reheat the pan and add the remaining 2 tablespoons of oil.

10. 10

    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.

11. 11

    Stir in the soy-sauce mixture.

12. 12

    Return the celery to the pan and toss.

13. 13

    Add the chicken stock, cover and reduce the heat to medium-low.

14. 14

    Steam to reduce the liquid, about 2 minutes.

15. 15

    Remove the lid, increase the heat to high and stir until the liquid has evaporated.

16. 16

    Add the sesame oil and toss well.

17. 17

    Discard the garlic clove.

* Per serving · 4 servings · Values may vary.

No additional tips available.