Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Kyler’s Recipes

    The Dish (Celery Stir Fry)

    Meat
    ​

    2-3 (with rice)

    doses

    20 minutes

    tempo ativo

    35 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    Celery - 1/2 pound

    Any meat - 1/3 pound

    Optional marinade for the meat:

    Dark soy sauce - 1/4 tsp

    Shaoxing wine - 1 tsp

    Salt - 1/8 tsp

    Cornstarch - 1/2 tsp

    Sichuan chili broad bean paste (pixiandoubanjiang) - 1 tbsp

    Aromatics:

    Ginger - half inch or 5g, minced

    Garlic - 3-4 big cloves or 10g, minced

    Sauce for finishing the stir fry:

    Soy sauce - 1/2 tbsp

    MSG - 1/4 tsp

    Cornstarch - 1 tsp

    Water - 2 tbsp

    Instruções

    Marinate meat and set aside.

    Peel off any fibrous outer layer with western celery. Cut into half, split the wider part into 3-4 strips and thinner part into 2-3. Cut into half cm dice. Mix with 1/4 tsp salt, purge for 10 minutes. Roughly chop the celery leaves, set aside separately.

    Mince the aromatics and make the sauce.

    Squeeze the celery to expel as much water as possible.

    Long yau: get your wok piping hot, shut off the heat, add in 2 tbsp oil, give it a swirl to get a nice nonstick surface.

    Heat on medium high, add in beef, quickly break it up. Fry it until the color's changed and the beef is cooked.

    Heat off, scooch the beef to the side, add in 1 tbsp oil then the chili broad bean paste. Fry on low heat for ~1.5 minute till the oil is stained red.

    Add in the aromatics, fry for ~1.5 minute till fragrant, mix beef back in. Turn heat on high, quick fry then add in celery, another super brief fry, add in the stir fry sauce. Quick mix. Taste for seasoning, optionally adding more soy sauce, sugar, or spice.

    Heat off, add in celery leaves, mix and out.

    Notas

    Serves 2 with rice

    2-3 (with rice)

    doses

    20 minutes

    tempo ativo

    35 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

    Recolha, personalize e partilhe receitas com o Umami. Para iOS e Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Termos • Privacidade • FAQ

    • Make primary photo
    • Delete photo

    Ingredientes

    Celery - 1/2 pound

    Any meat - 1/3 pound

    Optional marinade for the meat:

    Dark soy sauce - 1/4 tsp

    Shaoxing wine - 1 tsp

    Salt - 1/8 tsp

    Cornstarch - 1/2 tsp

    Sichuan chili broad bean paste (pixiandoubanjiang) - 1 tbsp

    Aromatics:

    Ginger - half inch or 5g, minced

    Garlic - 3-4 big cloves or 10g, minced

    Sauce for finishing the stir fry:

    Soy sauce - 1/2 tbsp

    MSG - 1/4 tsp

    Cornstarch - 1 tsp

    Water - 2 tbsp

    Instruções

    1

    Marinate meat and set aside.

    2

    Peel off any fibrous outer layer with western celery. Cut into half, split the wider part into 3-4 strips and thinner part into 2-3. Cut into half cm dice. Mix with 1/4 tsp salt, purge for 10 minutes. Roughly chop the celery leaves, set aside separately.

    3

    Mince the aromatics and make the sauce.

    4

    Squeeze the celery to expel as much water as possible.

    5

    Long yau: get your wok piping hot, shut off the heat, add in 2 tbsp oil, give it a swirl to get a nice nonstick surface.

    6

    Heat on medium high, add in beef, quickly break it up. Fry it until the color's changed and the beef is cooked.

    7

    Heat off, scooch the beef to the side, add in 1 tbsp oil then the chili broad bean paste. Fry on low heat for ~1.5 minute till the oil is stained red.

    8

    Add in the aromatics, fry for ~1.5 minute till fragrant, mix beef back in. Turn heat on high, quick fry then add in celery, another super brief fry, add in the stir fry sauce. Quick mix. Taste for seasoning, optionally adding more soy sauce, sugar, or spice.

    9

    Heat off, add in celery leaves, mix and out.