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Ginger-Shiitake Celery Stir-Fry
Stir-frying slightly mellows the unique flavor and snappy texture of celery. Here, the oft-overlooked vegetable partners perfectly with nutty sesame oil, peppery ginger and the umami notes of soy sauce and shiitake mushrooms. Chinese chili-bean sauce, or toban djan, is a spicy, salty fermented mixture of soybeans, broad beans and chilies that gives this stir-fry lots of character; it’s sold in jars in Asian grocery stores and in the international aisle of some supermarkets. If not available, use an equal amount of chili-garlic sauce; its sharper, more garlicky flavor gives the dish a slightly different, but still delicious, taste profile.
4
Servings
Tip
Don’t forget to reserve the scallion whites and greens separately, as they are added at different times in the recipe. Also, don’t use regular soy sauce, especially if using chili bean paste; both are high in sodium and combined may make the dish too salty (chili-garlic sauce is less salty than chili bean paste, so if using it, regular soy sauce is fine).
30 minutes
Ingredients
-
2
tablespoons unseasoned rice vinegar
-
1
tablespoon chili bean sauce (toban djan) or chili-garlic sauce (see note)
Directions
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01In a small bowl, stir together the vinegar, chili bean sauce, soy sauce, sesame oil, white pepper and ¼ cup water; set aside. In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering. Add the mushrooms and cook, stirring occasionally, beginning to brown, 4 to 6 minutes.
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