Pan-fried celery and chicken is another simple dish for a warm weekend dinner. I am not a great fan of raw celery, but I can make do with cooked celery. A perfect dish to make with a variety of vegetables, only 3 key ingredients required : celery, carrots, chicken! I have added some optional wood-ear mushrooms and cashew nuts to give the whole dish extra texture and crunchiness, and not to mention the additional protein and fibre.
Recipe
Ingredients
2-3 stalks of celery
150g chicken thighs (could do with chicken breast, but I would prefer the texture of thighs)
1/2 carrot
A small quantity of wood-ear mushrooms (approx 10 pieces, don't be alarmed by the small size of each, they will expand twice/thrice as much when hydrated)
Some cashew nuts
A clove of garlic
Sauce
Few pinches of salt
1 teaspoon of soy sauce
2 teaspoons of corn starch (to give the dish a nicely coated gloss and shine)
75ml water
Instructions
Prepare ingredients.
Soak wood-ear mushrooms in a bowl of water an hour before cooking (could slice mushrooms into bite-size if not already)
Wash celery (make sure to remove all the dirty bits). Cut celery diagonally into 1/2 inch slices.
Wash carrot and slice into batons.
Peel a clove of garlic and dice finely.
Slice chicken thighs into strips.
Cook ingredients. Heat up frying pan. Add oil. Sauté garlic until fragrant. Add chicken, until white and cooked). Add celery, carrots, wood-ear mushrooms and cook until softened (but not too long, or you will lose the crunchiness).
Prepare and add sauce. At the meantime, mix sauce in a bowl until smooth (note : do not add corn starch directly into pan, or they will clump up immediately). Add sauce into pan and stir-fry for 1-2 minutes. Ensure sauce coats all ingredients. Add cashew nuts and mix for 20 seconds.
Serve hot. Serve with a bowl of hot rice.
Here you have a hot stir-fry dish full of protein and fibre! A healthy meal anyone?
Comments