Celery is a fairly recent addition to the Japanese diet, and here it is imaginatively combined with pork, ginger and roasted sesame. Served hot or at room temperature, a small mound of braised celery strips makes a nice accompaniment to fish, chicken or egg dishes.
Partially freeze the meat to make cutting easier, and slice the pork into paper-thin slices. Cut these across the grain into thin strips approximately
Remove any leaves from the celery stalks, then cut them into 2-inch strips. Cut each 2-inch piece lengthwise into thin (about
Heat the oil in a skillet and sauté the pork strips over high heat, stirring constantly for 30–40 seconds, or until no longer pink. Add the celery to the skillet and sauté, tossing and stirring, for a few moments before seasoning with the soy sauce, sugar and salt. Lower the heat and braise for 2 minutes or until nearly all the liquid has been reduced. Sprinkle the sesame seeds over all and toss to distribute.
© 1986 Elizabeth Andoh. All rights reserved.