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.
Ingredients:
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
Method:
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.
