Celery Japanese Style
Celery is used in Japanese cooking and recipes and is a popular vegetable throughout Asia. It is also an ingredient in many soups and salads, and can be boiled or roasted to bring out its subtle flavor.
- 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)
- 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.
- Cut lengthwise in 4 equal strips, then cut these into large matchstick pieces about 1 3/4 in (5 cm) long.
- 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.
- Add a pinch of sugar and a pinch of the taste powder, if wished.
- Stir once more and serve on 4 individual plates. This is very good cold or hot, served with plain boiled or steamed rice.
Calories: 280 kcal
Carbohydrates: 14 g
Protein: 4 g
Saturated Fat: 2 g
Sodium: 1008 mg
Potassium: 95 mg
Fiber: 1 g
Sugar: 1 g
Calcium: 10 mg
Iron: 1 mg