Celery Fried Pork | 芹菜炒肉 | Qíncài Chǎo Ròu

芹菜炒肉║Qíncài Chǎo Ròu║Celery Fried Pork

“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

1. Mince the garlic and ginger

2. Slice the celery into long spears

3. Part freeze the pork belly and slice

Step 2

1. Add the shaoxing wine to the pork belly in a bowl and mix though with fingers

Method

1. Fry the garlic, ginger, and pork belly slices on a high heat in the oil or fat

2. Half way through cooking the pork add the sauce ingredients

3. 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

4. Don’t forget to serve, take a pic, and tag me