Stir-Fried Celery in Meat Sauce

Ingredients

• 1 large bunch celery
• 1 tablespoon soy sauce
• 2 tablespoons sriracha or other hot chili sauce
• 1 tablespoon dry sherry
• ¼ teaspoon sugar
• ¼ cup canola or peanut oil
• ¼ teaspoon salt
• 1 large clove garlic, peeled and lightly crushed
• 2 teaspoons minced ginger
• ¼ pound ground pork
• ½ cup chicken stock
• 1 teaspoon sesame oil

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    314 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 28 milligrams cholesterol; 869 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 3 to 4

Preparation

1. Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
2. In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
3. Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
4. Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
5. Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.

20 minutes