Stir-Fried Celery and Pork with Salt and Pepper
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
Stir-Fried Celery and Pork with Salt and Pepper
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
Cooking Instructions
- 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.
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