Stir-Fried Shrimp with Chinese Celery

Stir-Fried Shrimp with Chinese Celery is a Cantonese Sir-Fry with Chinese celery, vegetables  and a white cooking sauce with no  soy.
Stir-Fried Shrimp with Chinese Celery

Stir-Fried Shrimp with Chinese Celery

By  Sue Lau | Palatable Pastime

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Stir-Fried Shrimp  with Chinese Celery is my  recipe  of the day  with the blogging group Sunday Funday. We are cooking  up recipes that feature celery. Some  of  my favorites among those are the Cantonese stir-fries.

Stir-Fried Shrimp with Chinese Celery

What is a Chinese White Cooking  Sauce

This particular stir-fry uses a Chinese white  cooking sauce. While not purely white,  it does lack the coloring  that  soy sauce would have brought to it.  White cooking sauces generally skip soy sauce in favor of cooking wine. I used a vegetable broth which added  some  color, but if you can find  or make a lighter clear vegetable broth,  that would be  preferred.

The white cooking  sauce differs from  the more  common  brown sauce by the addition or  subtraction of soy sauce. It is used frequently in Cantonese dishes, as well  as some of the Royal  Peking dishes, I believe.

Chinese Celery

I feature Chinese celery in this which is longer and more slender than Pascal  celery. It  also  brings a stronger flavor  while being more tender and  easier to  chew. But due to the slender nature, this is a veggie that will not keep as long as other types of celery, so account for that when  you purchase it. You will want to use  it within a couple of days.

Sometimes it can be hard to even  get it nicely fresh at the  market. However,  regular celery can be used, especially if  you slice that very thin.

Variety Vegetables

Other vegetables I use in the stir-fry include peas, carrots, onion,  scallion,  and shiitake  mushrooms. But there is no law saying you can’t put in  whichever veggies you like. I just like  to divide mine up  into batches based on  how long it  takes them  to cook. This way,  you won’t have certain veggies overcooked.

Sunday Funday

National Celery Month

Sunday Funday



    Stir-Fried Shrimp with Chinese Celery

    Stir-Fried Shrimp with Chinese Celery

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    Stir-Fried Shrimp with Chinese Celery

    Stir-Fried Shrimp with Chinese Celery

    Sue Lau
    No ratings yet
    Prep Time 15 minutes
    Cook Time 10 minutes
    marinate shrimp 30 minutes
    Course Main Dish
    Cuisine Asian, Chinese
    Servings 4
    Calories 359 kcal



    • 12 ounces Large EZ-Peel Shrimp (shells removed)
    • 1 egg white
    • 1 tablespoon cornstarch
    • 1 tablespoon Shaoxing cooking wine
    • pinch salt
    • 2 tablespoons peanut oil


    • 3 ounces shiitake mushrooms (sliced)
    • 1/2 cup sliced yellow onion
    • 1 cup sliced petite baby carrots
    • 1/3 cup frozen peas
    • 4.5 ounces Chinese celery chopped (about 2 cups)
    • 1 cup sliced scallions
    • 2 tablespoons peanut oil


    • 1 cup vegetable broth
    • 1/2 cup Shaoxing cooking wine
    • 1/2 cup water
    • 1 teaspoon grated ginger root
    • 1 teaspoon minced garlic
    • 1 tablespoon sesame oil
    • 3 tablespoons cornstarch


    • Whisk egg white until frothy, then add to the shrimp with the cornstarch, wine and salt. Allow to marinate thrity minutes while you prep the veggies.
    • Mix the sauce in a small bowl and set aside.
    • Heat oil in a large skillet and stir-fry the shrimp until opaque and lightly curled. Set aside.
    • Wipe out the skillet and add the remaining oil. Add the vegetables in three batches.
    • In the first batch. add the peas, mushrooms, carrots and onion.
    • As the onion begins to soften, add the celery.
    • As vegetables become crisp tender, add the scallions along with the shrimp.
    • Stir in the sauce and continue to stir until the sauce thickens.
    • Serve the stir-fry with rice if you prefer.


    From the kitchen of


    Calories: 359kcalCarbohydrates: 20gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 137mgSodium: 388mgPotassium: 546mgFiber: 3gSugar: 5gVitamin A: 4964IUVitamin C: 13mgCalcium: 105mgIron: 2mg
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5 responses

  1. We are lucky enough to have several good Asian markets in Houston so I will certainly be giving this a try, Sue. That sauce looks divine!

    • But there are other salty ingredients. Both vegetable broth and cooking wine can vary greatly in the sodium content. That is why it is best to err on the side of “you can put it in but you can’t take it out” and rely on tasting for salt at the finish, or using a good old-fashioned salt shaker or soy sauce bottle at the table. I’d rather hear someone complain they had to add a little more salt, any day of the week, instead of hearing how a grocery trip went into the trash bin because it ended up being too salty.

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