2 large, wide green celery stalks
1 1/2 tbsp sunflower oil
1 tbsp Japanese soy sauce
2 tbsp sake or dry sherry
pinch caster sugar
pinch ajinimoto (Japanese taste powder) (optional)
1 1/2 tbsp sunflower oil
1 tbsp Japanese soy sauce
2 tbsp sake or dry sherry
pinch caster sugar
pinch ajinimoto (Japanese taste powder) (optional)
method
1. Trim off the ends of the celery stalks and their leaves. Scrub well under running cold water. Use a potato peeler to remove the outer layer, making sure there are no strings left.
2. Cut lengthwise in 4 equal strips, then cut these into large matchstick pieces about 1 3/4 in (5 cm) long.
3. Heat the oil in a non-stick frying pan and stir-fry the celery for 1 1/2 minutes. Sprinkle with the soy sauce and sake, turn up the heat a little more and reduce what little liquid there is so that the celery is just moist.
4. Add a pinch of sugar and a pinch of the taste powder, if wished.
5. Stir once more and serve on 4 individual plates. This is very good cold or hot, served with plain boiled or steamed rice.
2. Cut lengthwise in 4 equal strips, then cut these into large matchstick pieces about 1 3/4 in (5 cm) long.
3. Heat the oil in a non-stick frying pan and stir-fry the celery for 1 1/2 minutes. Sprinkle with the soy sauce and sake, turn up the heat a little more and reduce what little liquid there is so that the celery is just moist.
4. Add a pinch of sugar and a pinch of the taste powder, if wished.
5. Stir once more and serve on 4 individual plates. This is very good cold or hot, served with plain boiled or steamed rice.
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