Chinese Celery Recipes

Steps:

• 1. In a large skillet over medium heat, melt the butter.
• 2. Add everything except water and cornstarch.
• 3. Reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally.
• 4. In a small bowl, combine the water and cornstarch and stir until smooth. Add to skillet of vegetables and cook another 5 minutes or until celery is crisp-tender and sauce has thickened.

Steps:

• Make soup:
• Wash leek well in a bowl of cold water, then lift out and drain well. Peel and chop potato. Cook shallot in butter and oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add leek and cook, stirring, until softened, about 5 minutes. Add celery and potato and cook, stirring, 2 minutes. Add wine and boil 1 minute. Add broth and simmer, covered, until celery is very tender, about 1 hour.
• Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), then pour through a large medium-mesh sieve into a bowl, pressing hard on solids. Discard solids. Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot. Thin with water if desired.
• Make croutons while soup simmers:
• Preheat oven to 350°F.
• Brush baguette slices with oil and season generously with kosher salt and pepper. Arrange in 1 layer on a baking sheet, then bake in middle of oven until golden brown and crisp, 12 to 15 minutes.
• Serve soup topped with croutons.

Steps:

• In a large skillet over medium heat, melt the butter.
• Add all remaining ingredients. Reduce heat to medium-low, cover and cook for 12-15 minutes, stirring occassionally, or until celery is crisp-tender.

Steps:

• Bring a large pot of water to a boil. Add the celery and blanch for 2 minutes. Remove, rinse, and cool. Peel off the fibrous strings. Cut the celery into bite-sized pieces.
• In a bowl, whisk together the vinegar, sesame oil, soy sauce, chili oil, if using, sugar, and cilantro, if using. Toss in the celery. Cover and refrigerate to cool before serving.

Steps:

• In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

Steps:

• In wok heat, 2 T of oil over mid heat and add garlic, peppers, onion and chopped chicken.
• Stir-fry until chicken is just done
• Remove chicken and set aside.
• Heat 1T oil over mid heat in wok and add chopped celery, salt, pepper and water (we like to add salt and pepper into the water) keep stirring for about 3 minutes and chicken
• Cook for 1 minute longer, enough to reheat chicken.

Steps:

• Trim celery, reserving leaves. Cut ribs crosswise into 2-inch pieces, then cut each piece lengthwise into 1/8-inch-thick strips. Toss with celery leaves and remaining ingredients until combined well. Serve chilled or at room temperature.