Bundle of Celery

Crisp, aromatic stalks with tender leaves that bring clean crunch and a fresh, herby lift to stir‑fries, soups, and salads.

Why you’ll love it

• Bright, savory aroma and satisfying snap—great raw or cooked.
• Leaves are flavorful: use as a garnish or stir into soups at the end.
• Stands up to high heat: quick sautés keep it juicy and crisp.
• Plays well with soy, garlic, ginger, sesame, mushrooms, tofu, beef, and noodles.

How to enjoy

1. Wok‑tossed beef & celery with oyster sauce — Sear thin beef strips, add sliced celery, garlic, and finish with a spoon of oyster sauce. Stir‑fry hot and fast for 2–3 minutes. Optional: use peeled garlic cloves for speed.
2. Light & crunchy celery salad with sesame and vinegar Light & fresh — Thinly slice celery on the bias, toss with a splash of Zhenjiang vinegar, a few drops of sesame oil, pinch of salt, and celery leaves.
3. Clear celery, enoki & tofu soup — Simmer clear chicken broth, add sliced celery, a bundle of enoki, and cubes of classic tofu. Cook just until tender-crisp.
4. Celery stir‑fry with rice noodles — Soak stir‑fry rice noodles, then toss with celery, scallions, and a drizzle of light soy sauce. Keep it hot and quick to preserve crunch.

Prep Tips

• Trim the base and leafy tops; reserve leaves for finishing.
• Peel tough outer strings with a paring knife for extra tenderness.
• Bias‑slice thin for quick sautés; chunk larger for braises or soups.
• For salads, briefly blanch slices 10–20 seconds, then chill for a mellower bite.
• Add leaves at the very end of cooking to keep their fragrance.

Pairs well

More in this category

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