Spicy Fried Celery Recipes

SPICY FRIED CELERY

Spicy Fried Celery image

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

Ingredients

4 celery ribs, with some leaves
1 small red chile
15 ml oil
4 teaspoons sugar
30 ml soy sauce

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.

SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY

Spicy Shrimp, Celery, and Cashew Stir-fry image

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 (1 1/4 cup or 7-ounce) servings

Number Of Ingredients 12

Ingredients

1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing rice cooking wine, or pale dry sherry
1-inch piece peeled fresh ginger
3 cloves garlic
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4 cup roasted salted cashews (4 ounces)
3/4 teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced white and green, separated

Steps:

Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. Mince the ginger, garlic, and red pepper flakes in a mini chopper.
Heat a large nonstick skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Transfer the mixture to a plate.
Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. Mound the mixture on a platter and garnish with the remaining scallion greens.

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