Ginger-shiitake celery stir-fry from Christopher Kimball's Milk Street Magazine, Mar/Apr 2020 (page 15)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chile and garlic sauce for toban jiang.

  • Rinshin on April 30, 2021

    First time using low sodium soy sauce and this recipe really worked well. The flavor was not muted and liked the toothy texture of thin diagonally sliced celery in this. I normally do not care for celery in most Chinese stir fries as I considered it fillers and overcooked. The addition of tobanjan gave this recipe more than just heat with its broad bean funkiness. I used third to half of tobanjan and it was plenty spicy for us. I briefly cooked celery slices to retain its color and some texture. Added small amount of dry shrimp to sauce as well as julienned kamaboko ie fish cake common in Japan and Hawaii to boost the overall umami. Photo added.

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