Ginger-Shiitake Celery Stir-Fry
- Makes4 servings
- Cook Time30 minutes
- 1
A celery salad from “A Spoonful of Ginger” by Nina Simonds inspired this stir-fry. The unique flavor of celery mellows and sweetens slightly with cooking and partners perfectly with nutty sesame oil, peppery ginger and the umami notes of soy sauce and shiitake mushrooms. Chinese chili bean sauce, or toban djan, is a spicy, salty fermented mixture of soybeans, broad beans and chilies that gives this stir-fry lots of character; it’s sold in jars in Asian grocery stores and in the international aisle of some supermarkets. If not available, use an equal amount of chili-garlic sauce; its sharper, more garlicky flavor gives the dish a slightly different, but still delicious, taste profile.
Don’t forget to reserve the scallion whites and greens separately, as they are added at different times in the recipe. Also, don’t use regular soy sauce, especially if using chili bean paste; both are high in sodium and combined may make the dish too salty (chili-garlic sauce is less salty than chili bean paste, so if using it, regular soy sauce is fine).
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.