Celery deserves more than a supporting role in a stockpot. Cut across its fibres and stir-fried briefly, it offers a clean crunch that works well with toasted cashews. This Chinese-inspired home-cooking version keeps the sauce modest so the vegetables remain the main event. It is a flexible starting recipe, rather than a claim to reproduce a particular restaurant dish.
For two side portions, prepare four medium celery stalks, one small carrot, a small handful of unsalted roasted cashews, one sliced garlic clove and a little neutral cooking oil. Mix one teaspoon of light soy sauce with one tablespoon of water and a small pinch of sugar. Taste the mixture before adding more seasoning; soy sauces vary in saltiness. Cashews and many soy sauces contain allergens, so check the actual ingredients for your diners.
Do the cutting before heating the pan
Wash the celery and pull away especially tough outer strings. Slice it diagonally into pieces of similar thickness. Cut the carrot into thin pieces so it can soften without waiting for a thick centre. Dry the vegetables well enough that they will not bring a puddle into the pan.
- Heat a little oil in a wok or wide frying pan. Add the carrot first and stir until it begins to lose its raw stiffness.
- Add the celery and keep the pieces moving. Aim for a brighter colour and a bite that is crisp but pleasant to chew.
- Add the garlic briefly, then pour in the prepared sauce. Toss to distribute it rather than letting one part of the pan become heavily seasoned.
- Fold in the roasted cashews just before serving.
If the vegetables catch before becoming tender enough, add a small splash of water. If liquid collects, let it evaporate briefly before adding the nuts. Serve immediately with rice and another dish of your choice. For a second attempt, change only the celery thickness or cooking time; that makes it easier to find the texture your household prefers.