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Recipe: Celery & Carrot Stir Fry

Serves: 3
Source: Christine Recipes


2-3 Celery Stalks
1/2 Carrot, Julienned
6 oz White Fish or Chicken
2 Tsp Shoaxing Wine
1 Garlic Clove, Minced
1/2 Onion, Julienned
3 Tbsp Chicken Stock
1 Spring Onion (or Green Onion), Chopped
1/4 Tsp Salt
1/8 Tsp White Pepper
2 Slices Ginger, Shredded
2 Tsp Salt-Reduced Light Soy Sauce
1 Tsp Oyster Sauce
3 Tbsp Water
1/2 Tsp Sugar
1 Tsp Corn Starch


1. Rince the celery and wipe dry. Remove the strings in celery stalks then cut into thick slices diagonally. Set aside.
2. Cut fish or chicken into 1 inch chunks. Season with salt and pepper. Stir in the shredded ginger. Set aside.
3. Heat oil in a wok or fying pan over medium high heat. Pan fry the fish or chicken chunks until color change, you do not need to cook them through at this stage. Pour in wine, quickly stir to combine and set aside.
4. Using the same wok or frying pan add oil and saute the garlic and onion. Add celery and carrots, stir to combine. Pour in chicken stock. Cook until the celery and carrots turn soft. Toss the fish or chicken chunks back in, combine and cook until cooked thoroughly. Stir in the sauce and cook to your preferred consistency. Spring with spring / green onions and combine. Serve while hot & enjoy!

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