We found the best way to julienne the celery is to slice off the root end and any part of the celery beyond the main stalk. Cut the stalks in thirds, or if they are very long, quarters, and then cut each of those pieces in half lengthwise. This gives you a manageable, flat surface to slice into matchsticks.
Nancy's original recipe calls for using a high quality rapeseed oil (another name for canola oil) and/or light sesame oil. We added a little dark sesame oil at the finish which was just lovely, so you might want to try that too.
- 2 Tbsp high quality canola oil, rice bran oil, or other high smoke point cooking oil
- 3 small dried chile peppers, broken in half (can sub a 1/8 teaspoon of red chili flakes)
- 4 cups julienned celery (cut into pieces about 2 inches long)
- 1-2 Tbsp soy sauce (to taste)
- A few drops of dark sesame oil (optional)
1 Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle.
2 Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Drizzle with dark sesame oil if using. Serve hot or at room temperature.