Chinese celery- how have you used it?

I do love this stuff. So far, i have used the chopped thin stems, sans leaves, in my experimental tobiko ramen, udon with korean black bean sauce etc.. have you played w/it? plse share, and thank you. p.s. the leaves are equally aromatic and i'm thinking to try drying them and adding them to soups and sauces.

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4 Comments

HalfPint February 10, 2020
Make Fuchsia Dunlop’s “Send Down the Rice” celery with beef. It uses a lot of celery. With the wild celery I would cut into medium dice and add the leaves too. Her recipe blanches the celery first but I skip this step and stir fry the celery until tender. It’s my favorite celery dish.
 
HalfPint February 10, 2020
Sorry I got confused with your wild celery post but the recipe will definitely work with Chinese celery too :)
 
LE B. February 11, 2020
will do! th u.
mindy
le bec fin
 
LE B. February 11, 2020
https://www.blossomtostem.net/wp-json/mv-create/v1/creations/136/print
cut and paste into google.
le bec fin
 
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