If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: When I was young, my Vietnamese mother use to make this for dinner almost every other week. It was, and still is, one of my favorite ways to cook celery. It's a simple dish that comes together quickly when you have squid that has been cleaned and skinned. This is wonderful with Chinese celery, but regular celery is delicious too. —HalfPint
- 1 pound squid, skinned and cleaned
- 4-5 celery stalk, with leaves if possible
- 2 small tomatoes, cored and quartered
- 2 teaspoons ginger root, minced
- 2 teaspoons garlic, minced
- 3 tablespoons cooking oil
- 1 tablespoon fish sauce, more as needed
- 1 pinch sugar
- 1-2 pinches ground white pepper
- You can cut up the squid into 1 inch rings. Or slice the body in half, open it out and carefully score the flesh in a criss-cross pattern, making sure not to cut right through the flesh. Then cut into 1" strips. Set aside.
- Slice celery 1/4" thick, cut on the bias. Keep the leaves, it has a lot of flavor. Reserve a few leaves for garnish. Set aside.
- Heat oil in a wok or skillet on high heat. Add garlic and ginger. Cook until fragrant, but not browned, about 30 seconds. Add tomato quarters and stir, cooking about 2 minutes to soften.
- Add prepared squid. Cook and stir for about 1 minute.
- Add celery and fish sauce. Stir to mix and cover. Lower the heat to med-low, and cook for about 4 minutes. Taste celery for doneness. It should be somewhat softened, but still a bit crisp. The squid should be opaque and tender.
- Stir in pepper and sugar. Taste and add more fish sauce or salt, if needed.
- Garnish with some celery leaves and pinch of white pepper. Serve immediately with hot cooked rice.
- This recipe was entered in the contest for Your Best Celery Recipe
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
Trailblazing snacks to pack.
New to the Shop.
It's in the bag.