Szechuan celery with beef

Szechuan celery with beef has become a family standby. As a lapsed vegetarian, I’m drawn to recipes where meat plays a supporting roles, and the celery is definitely the star here.

While there’s a bit of faffing around up front – peeling and blanching the celery, mainly – it comes together very quickly after that.The original recipe for Szechuan celery with beef comes from Fuschia Dunlop. While I don’t yet own one of her cookbooks (a situation I intend to remedy) I’ve come across her writing in food magazines over the years, and been impressed by her deep knowledge of Chinese cooking.

Szechuan celery with beef
(serves 4)

• 600g celery, leaves trimmed
• 1 Tb sunflower oil
• 200g ground beef
• 3 Tb chilli bean paste
• 3 Tb ginger, minced
• 1 tsp soy sauce
• 2 tsp Chinese black vinegar

1. Bring a large pot of water to the boil.
2. Peel the celery to remove the strings, then dice it. Blanch the celery in the boiling water for thirty seconds then drain in a colander.
3. Heat the oil in a wok over high heat. Add the beef and stir fry until browned.
4. Add the chilli bean paste and stir to coat the meat. Stir in the ginger, then add the celery. Stir fry for a few minutes more until everything is piping hot.
5. Add the soy sauce and Chinese vinegar, remove from the heat and serve.

Tags: Asian food, beef, celery, Chinese food, dairy-free