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
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.
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
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- Apple Celery Soup from Mayuri’s Jikoni
- Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
- Celery and Kale Paratha from Cook with Renu
- Celery Steak from A Day in the Life on the Farm
- Gin and Celery Tonic from Karen’s Kitchen Stories
- Homemade Celery Salt from Food Lust People Love
- Pulled Chicken & Celery Sandwiches by Sneha’s Recipe
- Slow-Roasted Celery from Culinary Adventures with Camilla
- Stir-Fried Shrimp with Chinese Celery from Palatable Pastime
Stir-Fried Shrimp with Chinese Celery
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Stir-Fried Shrimp with Chinese Celery
Stir-Fried Shrimp with Chinese Celery
Servings 4Calories 359kcalIngredients
Shrimp:
- 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
Sir-Fry:
- 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
Sauce:
- 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
Instructions
- 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.
Notes
From the kitchen of palatablepastime.comNutrition
Calories: 359kcal | Carbohydrates: 20g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 388mg | Potassium: 546mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4964IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 2mgDon’t Forget to Pin and Save the Recipe!
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