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Chinese Celery

Shrinkrap Aug 30, 2011 10:53 PM

Anybody familiar? Bought some at the Asim grocery because it was so pretty. Like huge parsley or petit celery. stronger then "regular" celery., maybe bitter. Keeps awhile.
http://www.evergreenseeds.com/orcelch...

Any ideas?

Here's a Bittman recipe;
http://markbittman.com/this-weeks-min...

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  1. q
    qianning RE: Shrinkrap Aug 31, 2011 03:51 AM

    it goes especially well with dried shrimp. it is used a lot in the cooking of southeast china and taiwan, so you might want to look at dish from those areas.

    1 Reply
    1. re: qianning
      Shrinkrap RE: qianning Aug 31, 2011 04:05 PM

      I bought dried shrimp too! Husband eats them like peanuts.

    2. l
      lcool RE: Shrinkrap Aug 31, 2011 05:14 AM

      We like it so much that it was part of the garden this year.1/2 for us 1/2 for the Monarch Butterfies.
      I really like it for the herby flavor and earthiness.I've often prefer it in stock,mirepoix,chowders and soup.
      You are spot on about it keeps.For me way longer than parsley or pascal celery.

      1. o
        oldunc RE: Shrinkrap Aug 31, 2011 07:01 AM

        Great stuff if you like the flavor of celery, and very convenient for putting into foods in small quantities. I use quite a bit of celery now, but used to have trouble using up a whole bunch- this was a good solution for me then. At least in my (mild) area also very easy to grow.

        1. paulj RE: Shrinkrap Aug 31, 2011 04:42 PM

          It does not work as a raw ingredient like regular celery, but is as good or better for diced and sauteed applications (as in the typical mirepoix use). It may need better washing. I haven't tried any special applications.

          It was an ingredient on the latest Chopped, though I don't recall anyone making special use of it.

          4 Replies
          1. re: paulj
            Shrinkrap RE: paulj Aug 31, 2011 07:01 PM

            "It was an ingredient on the latest Chopped,"

            Yes! I thought that was so weird ! A sign!

            1. re: paulj
              ipsedixit RE: paulj Aug 31, 2011 08:56 PM

              It is fine raw.

              You can rough chop them up, marinate in some rice vinegar, soy sauce, sesame oil, salt, sugar, white pepper, minced garlic and some chili pepper, and you've got a nice tasty app for dumplings.

              1. re: ipsedixit
                Shrinkrap RE: ipsedixit Aug 31, 2011 09:35 PM

                Thanks!

                1. re: ipsedixit
                  paulj RE: ipsedixit Aug 31, 2011 11:11 PM

                  My impression was that it was tougher, at least when eaten as a celery stick. Chopped it might be fine. I haven't tried it that way.

              2. w
                will47 RE: Shrinkrap Aug 31, 2011 06:55 PM

                You can do a "stir-fried three ingredients" dish with it... a classic Hunan style one is equal size matchsticks of 3 primary ingredients, plus chili sauce. You could try doufu gan (baked tofu), bean sprouts (haven't made this much, but I think both should be blanched briefly), Chinese celery, seasoned with Chinese leek or scallions, garlic, chili oil, and some fresh (hot) chili peppers. Pork doodles (sorry, don't know the proper name) are also very common in non-vegetarian versions.

                6 Replies
                1. re: will47
                  Shrinkrap RE: will47 Aug 31, 2011 07:09 PM

                  "stir-fried three ingredients" dish....."doufu gan (baked tofu), bean sprouts,...Chinese celery...., seasoned with Chinese leek or scallions, garlic, chili oil, and some fresh (hot) chili peppers."

                  Sounds good... They ALL do!

                  ....." Seasoned with" means perhaps a short marinade? How long will that keep?

                  1. re: Shrinkrap
                    w
                    will47 RE: Shrinkrap Aug 31, 2011 07:58 PM

                    Sorry - what I was talking about doesn't involve marinating anything. Just heat oil in a hot pan or wok, stir-fry the aromatics, add the other ingredients (cooking the meat first if you're using meat), and then add other seasoning

                    I was looking for a more "recipe" type thing for you, but haven't found one yet. Fuchsia Dunlop's Hunan cookbook has a few other Chinese celery recipes.

                    There are some "salad" type dishes that are designed to be served at room temperature that might be along the lines of what you're thinking of, though.

                    1. re: will47
                      Shrinkrap RE: will47 Aug 31, 2011 08:20 PM

                      Okay, thanks!

                      1. re: Shrinkrap
                        w
                        will47 RE: Shrinkrap Aug 31, 2011 08:44 PM

                        The thing I'm envisioning looks like this picture. It's typically extremely spicy, but could be made in a milder version too.

                        1. re: will47
                          w
                          will47 RE: will47 Aug 31, 2011 08:46 PM

                          Sorry... picture here. This is from a local restaurant, not home-cooked.

                           
                          1. re: will47
                            Shrinkrap RE: will47 Aug 31, 2011 09:16 PM

                            Awwww.... that looks good!

                2. Shrinkrap RE: Shrinkrap Sep 2, 2011 12:34 PM

                  I blanched in salted water, then put it in a Chinese inspired marinade; garlic, ginger, green onion, rice vinegar, sugar, chili pepper, sesame oil. and a few dried shrimp, just to see what that would be like. All gone!

                  1. BamiaWruz RE: Shrinkrap Sep 3, 2011 12:17 PM

                    Use it like parsley, it's commonly used in kurdish cuisine, so chop and add to meatballs and such.

                    I would buy it more often but it's expensive at the local chinese supermarket but I will try to grow it.

                    1 Reply
                    1. re: BamiaWruz
                      opinionatedchef RE: BamiaWruz Mar 7, 2012 10:36 PM

                      bamia, in kurdish cuisine is it the leaves or the stalks of chinese celery that are used in the meatballs and other things?thnx.

                    2. t
                      tastesgoodwhatisit RE: Shrinkrap Mar 8, 2012 01:10 AM

                      I like using it in a salad with chunks of orange, thinly sliced onion, and walnuts, dressed with rice vinegar and olive oil and topped with fresh ground pepper. Also stir fried with tofu skins, and seasoned very simply with a pinch of salt and maybe a bit of sesame oil to finish.

                      In general, I find it goes well in stir-fries and salads. As you said, it's a stronger celery tastes than the western version, but the texture is less hard. Eat the leaves too - they taste good, and work well as a garnish.

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