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Chinese Celery and Pork Stir-fry 芹菜炒肉片

Tuesday, December 20, 2011 | Labels: , , , , , , |

A simple Chinese style stir-fry is a great way to have a balanced dish of protein and vegetables I always say. I have not been making 'elaborate' dishes lately and a good stir-fry served with some rice makes for a quick and satisfying meal for me anytime. 芹菜 (qin chai) or simply known as celery is as you can gather, a species of vegetables found mainly in Asia belonging to the celery family and although it has a much deeper green colour and is leafy, the taste and texture are quite reminiscent of the western celery. If you like celery, I am pretty sure you will like these popular stir-fry vegetables as well. These nutritious and toothsome vegetables are usually cooked with pork and perhaps a few slices of dried tofu but as I ran out of dried tofu today, I just stuck to the pork. Using a Chinese wok will also help bring this easy stir-fry to another level, the elusive wok breath really helps a lot.

Chinese Celery and Pork Stir-fry

I am sure that you must be busy rushing around with the holiday season upon us so I hope you'll find this easy stir-fry a good idea on one of those busy nights when you still feel like having something whipped up at home.  This is a very basic stir-fry recipe from my mom that will work with a ton of other vegetables as well.  If you don't like pork, you can also try substituting the pork with chicken or shrimp.


Serves 4

Serving suggestion: with steamed rice


2 bundles of Chinese celery (about 500g), blanched in hot water for about 1 minute
200g pork, sliced (you can use some with fatty bits depending on your preference)
5 cloves garlic, chopped roughly
1-2 teaspoons light soy sauce
1 teaspoon salt
3 tablespoons cooking oil


After blanching the vegetables, drain and set aside.  The reason I usually blanch my vegetables first is to avoid over-frying them in the wok as this will usually cause the vegetables to turn a little yellowish.

Heat up your wok until almost smoking.  Add oil and swirl to coat.  Turn heat to low and add garlic.  Fry until aromatic.  Add about 1 teaspoon of light soy sauce.

Add pork slices and turn heat to medium.  Fry until almost cooked.  This should take about 1-2 minutes assuming you sliced the pork thinly.  Add in the vegetables from earlier.  Stir-fry to mix well and add the salt.  Do a taste test and add more soy or salt if required.  Add about 2 tablespoons of water.  Turn heat to low and cover.  Allow to cook covered for about 1 minute.  Remove cover.

Dish out and serve hot with rice.


Lyndsey@TheTinySkillet said...

I love the simplicity of this you said perfect for this busy season. I don't think I've seen Chinese almost looks like Chinese chives or flowering chives. I would love to try it.

Healthyindulgencesblog said...

Your stir fry photos are very elegant! Nice blog. How does cooking it in a wok differ from cooking it in a regular fry fan? Does it give it a different taste and texture?

Smoky Wok (Tastes of Home) said...

thanks! well, it's not very tangible, not to say a different texture but more in taste as it adds another dimension to the taste, a slight smokiness if you will...I hope that helps!

Belly Good Cooking said...

This is a very healthy vege and I'll cook it almost every week. Blanched, stir fried or adding it into my congee. It's doesn't taste bitter like other veges and my kids love it.

Smallkucing said...

I love this dish...yum

Littlecornerofmine said...

Looks good! I don't know why I have yet to see Chinese celery at my Asian store here.

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