豆腐干芹菜 Tofu and Celery Stir Fry
Pinyin: Dòu Fu Gān Qín Cài
Some Central Europeans are deathly allergic to celery. Similar to peanuts, celery can cause severe anaphylactic shock that can be fatal in some people. Under normal circumstances though, celery is healthy. The stalks are an abundant source of fiber and vitamins, while the seeds are commonly used as to treat arthritis and lower blood pressure. Traditionally it was harvested in the early spring and late winter to cleanse the body after a long winter, but these days celery can be found all year round
Two kinds of celery are found in Shanghai, standard celery as found in Europe and North America, and another type of celery commonly called Chinese celery. Chinese celery can be easily distinguished by it’s paler color and thinner stalks and is regarded as being closer in nature to wild celery.
The celery and tofu stir fry is a fine example of a home cooked vegetarian dish found throughout China. The ingredients are simple and combine into a wholesome healthy food. The textures of the celery and tofu keep my tongue from getting bored. The salt and other spices are plenty to flavor the tofu and temper the stronger flavors found in Chinese celery, without being overbearing. The celery does taste more like celery than the European kind, so be prepared.
Here’s a recipe so you can have a crack at it in your kitchen:
400 g dried tofu
400 g celery
1 tsp salt
1 tsp sichuan peppercorns
1-2 chopped scallions
2 slices of ginger
4 sliced dried peppers
- Prepare the celery by removing the leaves and washing the stalks. Cut the stalks into 4-6cm pieces and set aside.
- Prepare the celery by washing and then slicing into strips similar in size to the celery.
- To cook, add a tablespoon of oil to a hot wok and coat all sides. Add the peppercorns, peppers, ginger, and spring onion and stir fry for a few seconds then add the celery strips and salt then stir for half a minute and add the tofu. Stir until all the ingredients are mixed and let cook for a few seconds before serving.
