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Aug 30, 2011 10:53 PM

Chinese Celery

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.

Any ideas?

Here's a Bittman recipe;

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  1. 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

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

    2. 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. 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. 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

            "It was an ingredient on the latest Chopped,"

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

            1. re: paulj

              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

                  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.

              1. 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

                  "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

                    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: Shrinkrap

                        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

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