Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Chinese celery w/ Tofu. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Chinese celery w/ Tofu Recipe. This video shows how to stir-fry Chinese celery and tofu. For the entire post, go to howardcountycook.com.
You can have Chinese celery w/ Tofu using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Chinese celery w/ Tofu
It’s .5 lb of pork butt; cut into.5” chunks.
It’s 1/4 c of shrimp.
Take 1 tbsp of cornstarch.
It’s 2 stalks of Chinese celery; stalks cut into 1” pieces, leaves set aside.
Make ready of Tofu; lightly fried.
Prepare .5 of onion, cut into chunks.
Make ready 2 of Roma tomatoes; cut into chunks.
Take 2 tbsp of garlic; chopped.
Make ready 1 tbsp of black bean sauce.
It’s 2 tsp of oyster sauce.
You need 1/4 c of chicken broth.
Chinese celery is somewhat different from the celery that we are used to.It has a much stronger flavor than Western celery, and the stalks Perhaps this will lead to interesting Chinese celery leaf recipes in the future.Chinese celery recipes often include sliced dried tofu, julienned beef, pork or chicken.Celery, an accepted Chinese herbal for thousands of years, still is one today; and it is a popular food worldwide.
Chinese celery w/ Tofu instructions
Coat the pork with soy sauce and cornstarch. Sauté in a pan with 3tbsp oil until cooked through..
Separate the Chinese celery stalks from the leaves..
Sauté your onion for a minute then add your garlic. Then the tomatoes..
Grandma added this salted soy bean paste in. You can sub with black bean sauce; I think they’re the same. Add in your shrimp and the oyster sauce..
Continue to sauté until the tomatoes are soft. Then stir in the celery stalks..
Last but not least, the celery leaves. Add the chicken broth as needed to keep the moisture. Turn off the heat and set aside..
Here’s grandpa frying up the tofu..
And you’re done! Enjoy!.
Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle.Chinese celery, or khan choy, is the same species as the European variety most people in the West are familiar with, Apium graveolens, but it has a number of important differences.This plant has much thinner stalks and a stronger taste than its European relative, and it can range in color from white to.
The most common variety, Apium rapace, is probably a younger cousin to Chinese celery.The Asian variety is less known in western countries but better known in Asia.Pungent and peppery, Chinese celery tastes similar to regular celery, only much stronger - it is rarely eaten raw.Toss in stir-fries, fried rice dishes or In days past, Chinese celery leaves were gathered for medicinal uses.Because of the volatile oil it produces, this biennial herb plant was also used as.
