Stir Fried Celery with Shrimp

I've had plently of celery and carrots left from making a bolognese sauce and there wasn't a better way to finish it up than frying it. As with any Chinese stir fry dishes, high heat is a definite must in order to achieve that crunchy tasty result at the end. Goes superbly well with a bowl of steamed rice.


4 stalk                             celery, sliced
2 small                             carrots, sliced
2 cloves                           garlic, minced
4 slices                            ginger
2 tablespoons                  chinese shaoxing or hua tiao wine
10                                   medium shrimp
1/4 teaspoon                   chicken powder
1 tablespoon                   cooking oil
1 tablespoon                   water


Heat a wok on high and add in 1 tablespoon of cooking oil. Add in the minced garlic and sliced ginger and fry till fragrant.

Stir in the shrimp and add in 2 tablespoons of chinese wine. Stir fry for 30 seconds or until the shrimp turn slightly pink.

Add in the prepared celery and carrot with 1 tablespoon of water and stir fry for another minute. Add in the chicken powder and serve.

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