“Celery is just for salads!!” Sorry wrong! As a backstreet restaurant did to me more than a decade ago….I’m about to prove to you why.
I had no idea how delicious celery could be. The focus here is on the celery, the pork is more for flavour and let the juices coat the celery. 10 minutes to prep and 5 minutes to cook. A stir fry you’ll want again and again.
Quick, simple, fresh and delicious. Yummm. Oh and did I mention cheap?
Ingredients
Main
150 g pork belly sliced thinly
250 g celery chopped into spears
2 cloves garlic
1 cube of fresh ginger
1 tsp pork fat (ask for recipe) or vegetable oil
Sauce
1 tsp salt
1 tbsp shaoxing wine
1 tsp dark soy
2 tbsp light soy
1 tsp oyster sauce (if you like)
Preparation
Step 1
Mince the garlic and ginger
Slice the celery into long spears
Part freeze the pork belly and slice
Step 2
Add the shaoxing wine to the pork belly in a bowl and mix though with fingers
Method
Fry the garlic, ginger, and pork belly slices on a high heat in the oil or fat
Half way through cooking the pork add the sauce ingredients
Add the celery spears and fry on the highest heat possible serve as soon as the celery is warm and just starting to become translucent at the edges but not all the way through you want this to be crunchy
Don’t forget to serve, take a pic, and tag me
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