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
- 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
- Bring a large pot of water to the boil.
- 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.
- Heat the oil in a wok over high heat. Add the beef and stir fry until browned.
- 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.
- Add the soy sauce and Chinese vinegar, remove from the heat and serve.