Crunch on Some Celery

Posted on March 23, 2020

Celery is a vegetable of the Apiaceae family and it is well known for its crunchy stalks, which people often consume as a low-calorie snack. It is thought to benefit the digestive tract and the cardiovascular system, and the seeds of the plant are used in medicine to help relieve pain. Celery is rich in vitamin K, and it also contains folate, vitamin A, potassium and vitamin C. Celery is mainly water, but it is also a good source of dietary fiber.



RECIPE: Beef & Celery Stir Fry


8 oz. rib eye steak, cut into thin strips
1 tsp. Chinese fermented black beans (optional)
4 celery ribs
2 Tbsp. vegetable oil
1 tsp. whole black peppercorns, slightly crushed
2 cloves garlic, chopped
1 Tbsp. oyster sauce
2 Tbsp. water

For the marinade:

1 1/2 tsp. cornstarch
1 tsp. light soy sauce
Pinch of ground white pepper



Mix the ingredients for the marinade together in a bowl, add the beef and stir to coat, then set aside for 20 minutes. Soak the black beans, if using, in a bowl of cold water for 5 minutes, then drain.

Using a vegetable peeler, carefully peel a thin layer off the celery ribs, to ensure they’re not stringy. Then cut them lengthwise into 1/2-inch-wide sections.

Heat half of the oil in a wok or frying pan until smoking, then add the marinated beef and fry over high heat for 30 seconds. Remove the beef and set aside. There might be bits of beef left in the wok or pan, but don’t worry – it all adds to the flavor of the dish.

Turn down the heat to medium, add the remaining oil and the crushed peppercorns, drained black beans and garlic, and fry for 1 minute until fragrant (be careful not to burn the mixture). Add the celery batons and fry for 2–3 minutes, then return the beef to the pan and add the oyster sauce and water. Stir and cook for 30 seconds longer. Serve immediately.