Stir-Fried Celery in Two-Bean Sauce

Celery is a much-neglected vegetable in my opinion. It is used in stocks, chopped and added to salads or simply used as a filler. I love its distinctive taste and flavour and often use it as a main vegetable by itself simply stir-fried. It should be still be crunchy, which is part of its attraction. This is an easy dish to make and is a wonderful accompaniment to any meal.


  • 750 g ( lb) celery (about 1 head)
  • 1 tablespoongroundnut oil
  • 1 teaspoon sesame oil
  • 2 tablespoons thinly sliced garlic
  • 3 tablespoons Shaoxing rice wine or dry sherry
  • 2 teaspoons yellow bean sauce
  • 2 teaspoons chilli bean sauce
  • 3 tablespoons water


Remove the stalks of the celery and rinse thoroughly under cold running water. String the tough outer stalks of celery with a paring knife. Chop the celery stalks and leaves across into 2.5-cm (1-in) pieces.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oils, and when they are very hot and slightly smoking, add the garlic and celery and stir-fry for 2 minutes. Then add the Shaoxing rice wine or dry sherry, bean sauces and water and continue to stir-fry for 5 minutes or until the celery is thoroughly cooked. Transfer to a warm dish and serve at once.