I only ever buy celery when I’m entertaining (ie. veggie platters, dippers, caesars) or when I need it for specific recipes.  So I always have trouble finishing a whole bunch of celery.  That’s usually when I put it into a stir fry.  It adds a nice crunch.  You can make a stir fry with any meat and vegetable combination that you like, so feel free to add nuts and/or other vegetables like carrots and mushrooms.

Chicken and Celery Stir Fry Recipe

3 boneless, skinless chicken thighs, cut into bite sized pieces

2 stalks celery, cut into thin strips about 2 inches long

1/2 large red pepper, cut into thin strips

1/2 large onion, cut into chunks

1 slice of ginger, cut into thin strips

2 cloves garlic, minced finely

1 tbsp corn starch

1 tbsp oyster sauce

1 tbsp soy sauce

1/2 tbsp shaoxing wine

3 dashes white pepper

1 tsp sesame oil

2 dashes fish sauce (best brand is ‘Three Crabs’, the colour should be of brewed tea, the darker the colour, the worse the quality)

pinch of red pepper flakes (optional)

3 tablespoons vegetable oil

Marinate the chicken with the ginger, corn starch, oyster sauce, soy sauce, shaoxing wine, fish sauce, white pepper, sesame oil and red pepper flakes (if using) for 30 minutes to 1 hour.  Heat a wok over high heat.  Then add the oil.  When the oil is hot and just starting to smoke (but not burnt), add the chicken.  Cook the chicken half way through, stirring frequently for 2 to 3 minutes.  Then add the onion, red pepper, celery and garlic.  Cook for 3 to 5 more minutes, stirring frequently, until the chicken is just cooked through and the onions are sweet but still have a slight crunch to them.  The celery will still be crunchy and the red peppers should not be soggy.  Do not overcook.  Serve hot with rice.