Gong bao (kung pao) stir-fried celery

Ingredients

• 900 g fresh celery stalks
• 120 g unsalted roasted peanuts
• 12 pieces Chinese dried red chilies
• 1 tsp Sichuan peppercorns
• 4 cloves fresh garlic
• 25 g fresh ginger
• 1 bunch fresh scallions
• 4 tbsp peanut oil
• 3 tbsp light soy sauce
• 2 tbsp Chinkiang Chinese black vinegar
• 2 tbsp Shaoxing wine
• 3 tsp white sugar
• 2 tsp cornstarch
• to taste fine salt

Method

1. String the celery if the stalks are fibrous, then cut them into even diagonal pieces. Keep the tender leaves aside if they look good.
2. Cut the dried chilies into short segments and remove some of the seeds to control the heat. Mince the garlic, slice the ginger into thin strips, and cut the scallions into pieces.
3. In a bowl, mix the light soy sauce, Chinese black vinegar, Shaoxing wine, sugar, cornstarch, and a splash of cold water to obtain a smooth and fluid sauce.
4. Heat a wok over very high heat until it is piping hot. Add the peanut oil, then briefly fry the Sichuan peppercorns to flavor the oil without burning them.
5. Add the dried chilies and stir-fry them briefly until they darken slightly and become shiny. The aroma should be toasty, not acrid.
6. Add the garlic, ginger, and scallions. Toss quickly to release the aromas.
7. Add the celery and stir-fry vigorously, keeping the pieces in constant motion. The celery should become shiny and slightly tender on the surface, but remain genuinely crisp.
8. Stir the sauce in its bowl, then pour it down the hot sides of the wok. Toss immediately to coat the celery in a tight, glossy sauce.
9. Add the roasted peanuts at the very end of cooking and toss just enough to coat them without letting them soften.
10. Taste, adjust the salt if necessary, then serve immediately, piping hot, with plain white rice.

Nutrition

Per serving

Energy

406.5 kcal

Protein

10.35 g

Carbohydrate

22.02 g

Fat

31.76 g

Fibre

9.24 g

Calcium

123.95 mg

Iron

0.85 mg

Magnesium

89.63 mg