Sichuanese Chopped Celery with Beef
Serves: 2
  • 11 oz celery
  • 3 tbsp neutral cooking oil
  • 4 oz ground beef
  • 1½ tbsp Sichuan chili bean paste
  • 1½ tbsp finely chopped ginger
  • light soy sauce to taste
  • 1 tsp Chinkiang vinegar (brown rice vinegar)
  1. Boil a pot of water for blanching the celery.
  2. De-string the celery by running a vegetable peeler along the outer side. Dice celery into ⅜ pieces. Blanch celery in boiling water for about 30 seconds; drain.
  3. Heat oil in a large pan or seasoned wok over high flame. Add ground meat and stir-fry until cooked. Break up pieces as needed.
  4. Add chili bean paste and stir-fry a bit more until fragrant and the oil is red. Add ginger and stir-fry for a few seconds. Add celery.
  5. Stir-fry until celery is hot but still crunchy. As you cook, season with a bit of soy sauce to taste. Stir in vinegar.
  6. Serve with rice.
This dish cooks quickly, so don't begin stir-frying until your rice has finished cooking.
Recipe by Sprung At Last at