Stir-Fried Celery and Pork with Salt and Pepper

Name: Stir-Fried Celery and Pork with Salt and Pepper
Yield: 3 servings
Cuisine: American
Ingredients: 1 stalk Celery; 150 grams Pork (belly, ginger pork cut, etc.); 1 tsp Sake; 1 tsp Katakuriko; 1 to 2 teaspoons finely chopped Garlic; 1 to 2 teaspoons finely chopped Ginger; 1 to 2 teaspoons Vegetable oil; 1 generous amount Salt and pepper; 1 dash Soy sauce

cookpad.japan @cookpad_jp

Some people don't like raw celery. But if you stir-fry it, it has a nice texture and you can eat tons of it.

Don't overcook the celery.
You can use thinly sliced pork, but I recommend using thick sliced pork.
This way of cutting up the celery has the most crispy and crunchy texture. For 3 servings. Recipe by Junchan

Some people don't like raw celery. But if you stir-fry it, it has a nice texture and you can eat tons of it.

cookpad.japan @cookpad_jp

Some people don't like raw celery. But if you stir-fry it, it has a nice texture and you can eat tons of it.

Saved

Ingredients

3 servings

1 stalkCelery
150 gramsPork (belly, ginger pork cut, etc.)
1 tspSake
1 tspKatakuriko
1to 2 teaspoons finely chopped Garlic
1to 2 teaspoons finely chopped Ginger
1to 2 teaspoons Vegetable oil
1generous amount Salt and pepper
1 dashSoy sauce

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Steps

1

Remove the tough stringy parts of the celery. Cut into 4 cm pieces, then cut each piece lengthwise into 1 cm sticks. Use the whole stalk including the thin bits and leaves.
2

Cut the pork into 1 cm pieces. Sprinkle with sake, dust with katakuriko and separate the pieces. The pork and celery should be about the same size.
3

Finely chop the garlic and ginger.
4

Heat a pan over medium heat and add oil. Stir fry the celery quickly, then remove from the pan.
5

Add a little oil to the pan and stir fry the garlic and ginger. When it's fragrant, add the pork and stir-fry.
6

When the pork changes color, add the celery back into the pan and stir-fry a little.
7

Add a generous amount of salt and pepper, and taste. Drizzle in some soy sauce, mix and it's done.