EASY STIR-FRY SAUCE
Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1/2 cup sauce
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.
SPICY SHRIMP, CELERY, AND CASHEW STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 (1 1/4 cup or 7-ounce) servings
Number Of Ingredients 12
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.
STIR-FRIED CELERY IN MEAT SAUCE
Provided by Sara Dickerman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 12
Steps:
- Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
- In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
- Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
- Reheat the pan and add the remaining 2 tablespoons of oil. 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. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
- Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 2 grams
STIR-FRIED BEEF WITH CELERY
I love beef with celery and this sounds like a nice version. From Betty Crocker Chinese. Prep time includes marinating time.
Provided by lazyme
Categories Steak
Time 51m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Trim fat from beef; cut beef with grain into 2-inch strips.
- Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Cut celery diagonally into 1/4-inch slices.
- Cut green onions into 2-inch pieces.
- Mix 1 tablespoon cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add 3 tablespoons vegetable oil; rotate wok to coat side.
- Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
- Remove beef from wok.
- Add 3 tablespoons vegetable oil to wok; rotate.
- Add celery; stir-fry 1 minute.
- Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
- Cover and cook 2 minutes.
- Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
- Stir in beef and 2 tablespoons soy sauce; heat to boiling.
- Garnish with green onions.
Nutrition Facts : Calories 477.1, Fat 34.7, SaturatedFat 7.5, Cholesterol 57.8, Sodium 1663.8, Carbohydrate 6.9, Fiber 1.3, Sugar 2.6, Protein 33.5
CORN AND CELERY STIR-FRY
Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.
Provided by Hetty McKinnon
Categories lunch, weeknight, vegetables, main course, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
- Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
- Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).
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- Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
- Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
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- Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, and toss to coat.
- Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer (it’s okay to crowd it a bit) and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn steak over and add sliced celery and scallions. Cook, tossing often, until celery is slightly tender but still has some good crunch and scallions are lightly charred, about 2 minutes.
- Remove skillet from heat and add soy sauce, vinegar, butter, and 3 Tbsp. water. Toss, until butter is melted and sauce coats steak (still off heat). Add celery leaves and toss until slightly wilted. Season with more salt if needed.
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