Tag Archives: celery

Beef & Celery Stir-fry

This local celery is the very thin type. So I also cut beef into shreds.

1, marinate beef with a little light soy sauce and corn starch.

2, Heat a pan, add in 2 tsp oil. Turn to medium high heat.

3, Drop in the beef shreds and quickly stir fry till no more pinkish.

4, Take beef out and set aside for later use.

5, Add in a little extra oil, sautee 2 cloves chopped garlic till aromatic.

6, Add in chopped celery. Stir fry for 2 mins.

7, Put beef back into the pan. Drizzle in 1/2 tsp light soy sauce.

8, Stir fry evenly.

9, Season with salt and pepper.

Celery & Bacon Stir-fry

I seldom buy local celery, which is the thin type. But I think this stir-fry is a good way to cook local celery.

  1. Cut celery and bacon into small bits.
  2. Heat a little oil in the pan. Sear bacon bits first.
  3. When bacon turns a little brownish, add in celery. Stir fry for 1 minute.
  4. Drizzle in 1/2 tsp light soy sauce and also add in 1/2 tsp sugar to taste.
  5. If you want it to be a little spicy, you can add in chopped chili.
  6. Quickly stir fry for another 2 minutes.
  7. Season with salt.

Vegetable Soup

Before anything. Yeah! That’s a whole potato in the soup.

It’s a rally light and simple soup. And of course, it’s also healthy. Even my husband, a 100% meat lover, falls for this soup.

Ingredients (serving for 2)

potatoes 2 (peeled)

carrot 1  (cut into thick strips)

onion 1 (cut into quarters)

1/4 head of cabbage

celery 2 stalks

bacon 5 or 6 slices

salt

black pepper

stock 1 cup

water 2 cups

  1. Place peeled potatoes, carrot strips and onion quarters into a pot.
  2. Add in water and stock. (You can adjust water and stock according to your preference. You can even use all water or all stock). Also add in 1 pinch salt and 1 dash black pepper. Turn to high heat. Bring to boil. Turn to low heat. Lid on and simmer for 15-20 mins.
  3. Put celery strips, bacon slices and cabbage into the pot. Same procedure. Bring to boil with high heat and simmer with low heat for 25 mins.
  4. Season with salt and pepper.

https://flic.kr/p/SGV271

It can be served with baguette or any bread you like.

Even though no sugar is added to this soup, it still tastes a bit sweet. I cooked this soup on my husband’s birthday. And served it with garlic bread. He really loved it.

Oven Roasted Fish

1. Cut fish 2 or 3 times on both sides.

2. Put fish into a big bowl, add in 2 tablespoon cooking wine and several ginger slices. Marinate for half an hour.

3. Wipe fish dry with kitchen towel.

4. Sprinkle salt and white pepper over fish.

5. Heat 2-3 tablespoon oil in the pan. Add in 3 tablespoon chopped garlic, 1/2 tablespoon chopped ginger, and 1 tablespoon chopped dried chili. Fry with low heat till aromatic.

6. Add in 1 tablespoon Pixian soy bean sauce. Stir fry till aromatic.

7. Add in 1/2 tablespoon sugar. Stir evenly.

8. Place vegetables you like in the baking pan. I chose enoki mushroom, celery and onion.

9. Place fish over vegetables. Pour the sauce over fish and vegetables.

Into the preheated oven (180 degree C) and bake for 15 mins. Flip the fish over and bake for another 15 mins.

Yellow Braised Chicken (黄焖鸡 Huang Men Ji)

Huang Men Ji is a famous dish in Shandong cuisine. There are so many Huang Men Ji restaurants all over China. The full name is 黄焖鸡米饭, which means yellow braised chicken served with steamed rice.

1. Prepare chicken, cut chicken into small or medium chunks. In my hometown, chicken is usually chopped into small pieces, then got stir fried or braised.

2. Heat 1-2 tablespoon oil in a pot. (Authentic Huang Men Ji is cooked with clay pot.)

3. Add in 1 tablespoon sugar. Stir fry till sugar got melted and browned.

4. Put chicken into pot. Be careful of the hot oil. Stir fry to let chicken be coated with browned sugar.

5. Add in several ginger slices and dried chili rings. 1 tablespoon shaoxing wine, 1 tablespoon light soy sauce and 1/2 tablespoon dark soy sauce. Blend evenly.

6. Pour in enough hot water covers all chicken. Also add in Shiitake mushroom slices . (You can add a lot, because shiitake will become very yummy after braised.)

7. In with 2 tsp white pepper powder, 1 tsp salt. Put on lid. Turn to low heat and simmer for 25 mins.

8. Remove the lid. Turn to high heat. Reduce the sauce a bit.

9. Add in celery. Simmer for 2 mins.

10. Add in pepper. Simmer for another 2 mins.

Serve with rice.

My husband said it’s very similar to the one he had when he’s in my hometown. And it goes perfect with steamed rice.

Cheesy Vegetable Chicken Rolls

I found this recipe on Weibo.

1. Prepare a pices of boneless chicken leg. And a larger piece of aluminum foil.

2. Brush foil with olive oil. Then spread chicken on it with skin side down. 

3. Sprinkle some salt on chicken.


4. Put one piece of cheese at one end of the chicken.


5. Put vegetable shreds on it. I chose cucumber, carrot and celery. Spread some corn starch at the rest part of chicken.


6. Roll the chicken from one side to another. Tie it with kitchen twine tightly. And sprinkle some salt and black pepper on the roll.


7. Put chicken roll at one end of foil. Roll the foil up. And tigh two ends.


8. Preheat oven to 200 degree C. Around 30 mins.

9. Heat a little oil in the pan. Put chicken roll in the pan. Fry till skin becomes golden brown.

10. Take off the kitchen twine and cut into small pieces.



Stir Fry Stingray With Vegetables

1. Cut stingray fillet into small pieces and marinate it with a little salt, cooking wine, light soy sauce and corn starch.

2. Heat some oil in the pan. Put stingray pieces in. Stir fry them till a bit golden brown.and take them out.

3. Stir fry chopped garlic in the pan. Then add in chopped vegetables ( I used carrot and celery. Carrot was cut into thin slices, and celery was cut into small pieces). Stir fry till vegetable gets softened.

4. Put stingray in the pan. And stir fry with vegetables. Add in a little light soy sauce and a little water. 

5. Quick stir fry a bit. If it tastes plain, add in a little salt. And it’s done.

Lobster Soup

1. Cook lobster in the boiling water. When it’s done, take out the lobster meat.

2. Prepare vegetable part. I used 1 medium potato, 1 medium onion, 1 medium carrot, 2 small tomatoes, 2 pieces of celery. Chop them into small pieces.

3. Heat some oil in the pan. Put in onion first. Then add all the rest vegetables in. Stir fry a bit. Add in a little salt and black pepper. Pour in enough water covers all ingredients ( I used the water cooked lobster). Cover the pan with lid.

4. When all the vegetables get softened, take them out and put in blender. Blend them well till smooth.

5. Pour vegetable smoothie back into pan. Heat it with low heat. I added some water (cooked vegetable) so that it won’t be very condensed.

6. Add in 2 tsp light cream. Keep stirring till it boils again. Mix in a little herbs you like and a little salt if it tastes plain.

7. Put lobster meat bits in the soup plate with some cheese. Pour soup into plate.

I also put the lobster head in the plate for decoration. My husband said it looks like a swimming lobster. 🙂

Cook Egg Tofu in 3 Ways


I used to dislike egg tofu, but now I like it. This dish actually includes 3 ways to cook egg tofu. We also call egg tofu Japanese tofu.

First, cut egg tofu into even-sized pieces. Coat them with corn starch, and fry them in oil in hot pan till both side turn golden brown.


After being fried, Egg tofu is crunchy outside but soft inside. It’s a super easy way to cook egg tofu but still yummy.

If you think it’s too easy, and you want to add some vegetables, please move on to the next procedure.

Prepare carrot, shiitake, celery. And cut them into small pieces.

Heat some oil in the pan. First stirfry carrot, then add in shiitake, and celery at last. Also add in some oil sauce with a little water. Keep stir frying. Before the sauce is almost dry, add in fried egg tofu. Quick stir fry all together, and take them out into the plate.

This is yummy stir fry egg tofu with vegetables.

And if you are an egg lover, just like my husband. You are gonna like the following step.

Beat two eggs in a bowl, add in a little salt and mix well. Heat a little oil in the pan. Pour egg in it. Before egg gets solidify, put stir fried egg tofu and vegetables on the egg. Once egg at the bottom gets solidify, take them out.

Moo Shu Pork (Fried Pork With Scrambled Eggs And Fungus)


I think many people are very familiar with this Chinese dish. The first time I saw this dish’s name on the menu, I was surprised. Because its Chinese name is “木须肉”( mu Xu Rou), while “mu” means wood, ” Xu”means beard. I was like what kind of dish is that! 🙂

But it turned out to be a delicious dish with pork, egg, carrot, black fungus and cucumber. 

It’s not a difficult dish to cook.

Ingredients:

Pork ( cut into pieces, marinate with a little salt, light soy sauce, and starch for 10 or 15 minutes)

Eggs (2 or 3)

Black fungus ( if you use dry ones, please soak them in water for several minutes. Please note that black fungus soaked in water for a long time could be poisonous, so just several minutes is fine. Romove their bottoms, and tear them into small pieces with hands)

Carrot ( chopped into pieces)

Chopped Celery ( because I didnt have cucumber, so I use celery instead. Cucumber would be better. )

Oil, salt, starch, water, sugar, chopped garlic (optional)

1. Make omelet. Take the omelet out once they solidify.


2. Heat a little more oil in the pan. Put the marinated pork slices in. Stir fry till they get brown and take out.

3. If there is no oil in the pan, add in a little. Put in the garlic, then carrot. Stir fry for around 2 minutes, then add in celery (or cucumber ). Stir fry for another minute or two. 

4. Put in pork and black fungus. Stir fry for 1-2 minutes.

5. Add in salt, light soy sauce and sugar. Stir fry evenly.

6. Put into the omelet. Stir evenly with the other ingredients.

7. At last pour in a little starchy water and quick stir fry for a minute.


Ready to serve.