Spicy Fried Celery

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Servings: 4
  • About This Recipe

    “I serve this quick side dish when I’m cooking a Japanese meal. this is one of the few ways I enjoy celery cooked.”

    Ingredients

  • 4celery ribs, with some leaves
  • 1smallred chile
  • 15mloil
  • 4teaspoonssugar
  • 30mlsoy sauce
  • Directions

  • Cut the celery sticks into 4cm lengths, then finely shred these vertically.
  • Slice the chilli thinly.
  • Heat the oil in a fry pan, and add the celery, chilli and sugar.
  • Stir-fry over a moderate heat for 1 minute, then add the soy sauce and continue stir frying for a further minute or two and until all the liquid has evaporated.
  • To keep the celery crisp, evaporate the liquid quickly.
  • Reviews

  • “Excellent recipe for celery!I ate the whole pan full myself.Instead of the chili (didn’t have it) I used crushed red pepper flakes.I always have leftover celery sitting in the frig… thanks for a flavorful, spicy, delicious way to use it up!”

  • “This was SO GOOD .. I had a ton of leftover celery (only needed 1 stalk!) and had no idea what to do with it because I don’t particularly enjoy it. I added some onion and garlic, and used sesame oil and only 3 tsp of brown sugar. I didn’t have a chili so I use a packet of red chili pepper from Pizza Hut! I cooked it a few minutes longer and wished I cooked it a bit more even .. still too crunchy for me. But this was so good that I plan on actually buying celery! THANKS for sharing!! LOVED it.”

  • “This recipe could easily make the perfect base for any number of Asian-style stir fries. I would have loved to throw a few shrimp or strips of beef in. As it was, I just had the celery to use up and managed to devour this all on my own! I didn’t have a fresh chili pepper so I used dried chili flakes. I found the sauce a touch sweet and might leave out 1 tsp of sugar next time.”

  • “I liked this alot! I mixed a little sesame seed oil in with the olive oil…probably could have used less soy sauce.It was really tasty.I was timid with the sugar cuz of what other reviewers said, but then ended up adding the whole amount. I agree that this would be a good stirfry base. I could toss lots of other vegetables in and have a nice chinese dish.My chinese recipes had never been this successful in the past & this one I did just to use up spare celery.I knocked a star off because I hate the mililiter measurements–very inconvenient.”

  • “I was looking for a way to use up the last of a bunch of celery when I found this recipe. I didn’t have high hopes, but boy, was I surprised. Like some other reviewers, I substituted crushed red pepper flakes for the whole chile. The result was delicious–spicy, slightly sweet, complimenting the flavor of the still-crisp celery pieces. Will be making this again as a side or just to serve over rice, though I can also see myself just eating it all on its own.”

  • “Sorry, but the ingredient list made this look very good, but it was not at all. Can’t even say where it went wrong, because I did follow directions, and until I bit it, thought it would be a success. Maybe no sugar, or less soy sauce? Unfortunately, I ended up throwing the batch away, a rare thing for me. Sorry, Jan :(“

  • “I’m actually not a fan of celery, but I made this for my family and I did like the flavours from the sauce. I used red pepper flakes instead of chilis, and brown sugar instead of white. I also used maybe half of the sugar called for, since I really just added a little bit of sugar at a time until it was to my liking. Thank you!”

  • “This was good, but I had a bit of a problem which was my own fault.These took quite a long time to cook because I didn’t cut the celery thin enough (because stupid me didn’t read the recipe correctly).I used dried pepper flakes (didn’t have fresh chili) which gave off choking fumes while they cooked. I had to open all the windows and put the exhaust fan on!I also used only half the amount of sugar.Even though I had all these problems, it was still tasty.”

  • “This was very good, but ended up a little too sweetfor us… and the spice was an in-your-throat spice for some reason. I think next time we’ll use less sugar and grind the chilis better (I was in a rush, so that’s probably what did it!). Anyway, it was a great idea, great texture (the perfect crispness for the celery, yet it didn’t feel raw either), and with a little tweeking, I think it’ll be perfect for us. Thank you for your great recipe! “

  • “Excellent! The only reason why I only give this four stars (I would give it 4.5 if I could) is that the given amount is not enogh for four. Although we used 5 celery ribs (and not just 4 as in the recipe) and had this as a side dish together with basmati and Jans’s excellent Japanese Mum’s chicken (68955), it was just enough for the two of us. I even would have eaten more! Thanks for an EXCELLENT recipe that I will cook again.”

  • “This is also my first time cooking celery by itself. I used one small habanbero pepper since I had that on hand. (And after cutting up that pepper that hand touched my eye….oh the pain!) This was nice and spicy and sweet. I ate it along side of some spaghetti…..got to get rid of those leftovers! I think this good go quite well with anything meal you could throw together. Thanks Jan! Will do again!”

  • “Great recipe.It’s my first time experimenting with celery and it was really good.I used crushed red pepper flakes in place of the red chillie as I didn’t have any.Great dish that I’ll surely be making again!Thank you.”

  • “JanS, what a great way to fix celery. I loved the taste, was so easy to prepare. I fixed half the receipe, (just for me) and had as my afternoon snack. I used splenda instead of sugar to make it SB legal. Thanks for such a good recipe. “

  • “I love celery and this recipe is no exception to that rule.Followed it exactly, using 1 thai red pepper.It wasn’t terribly spicy, actually, so we added a couple of pinches of cayenne to knock it up to the next level.Nice sweet salty spicy dish with the tender crisp celery!I think that next time I may reduce the sugar- I felt this was a tad too sweet for my tastes.We served over rice, but I also enjoyed this very much plain!Great side!Thanks Jan!”

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