Bunch of Chinese Celery
Aromatic, slender stalks with vibrant leaves—perfect for lightning-fast stir-fries, brothy soups, and fresh, crunchy salads.
Why you’ll love it
- Fragrant, herb-forward celery flavor that stands up to high-heat wok cooking.
- Tender thin stalks and leafy tops cook in minutes yet stay crisp.
- Brightens rich dishes—ideal with soy, oyster sauce, garlic, ginger, and seafood.
How to enjoy
Wok-Seared Beef & Celery with Oyster Sauce
Flash-fry slivered beef strips with garlic, then toss in Chinese celery and a spoon of oyster sauce. Finish with a kiss of ginger. Tender and glossy in 3–4 minutes.
Light Sesame Celery & Shirataki Salad Low-calorie
Blanch konjac noodles, chill, then toss with thin-sliced celery leaves/stems, a splash of rice vinegar, and a drizzle of sesame oil. Add minced garlic for punch.
Clear Celery, Tofu & Shiitake Soup
Simmer clear chicken broth with shiitake, then add Chinese celery and cubes of classic tofu. Season lightly with soy; cook just until crisp-tender.
Ginger–Soy Prawns with Celery
Stir-fry peeled king prawns with grated ginger; add celery and a dash of light soy sauce. Juicy and aromatic in 3–5 minutes.
Prep Tips
- Rinse well; separate stems and leaves. Trim the root end and any tough bits.
- For extra tenderness, peel away any fibrous outer strings from thicker stems.
- Slice on a diagonal for quick cooking and great texture; add leaves in the last 30–60 seconds.
- Best with high heat and short cooking—aim for crisp-tender in 1–3 minutes.
Pairs well
More in this category
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