Both the cabbage and the celery cook quickly so this comes together in just a few minutes. If the almonds aren't already toasted, you can do that while you are getting everything else ready and they have time to cool while you're cooking the cabbage and celery. Then you just throw them in at the end.
I didn't have any garlic ginger paste, or even any ginger for that matter, so I did not add either garlic or ginger. The cabbage and the celery are both so mild that I was afraid they would be overpowered by the aromatics, and I do think it made for a better dish without them. It certainly made for a faster dish.
I used what has become my regular stir-fry sauce. By now, it takes almost no thought for me to pull down the wok and put together a tasty little side.
Home Cookin Chapter: My Recipes
CHINESE CABBAGE AND CELERY STIR-FRYServes 4
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp sherry
1 Tbsp brown sugar
1/4 tsp red pepper flakes (or to taste)
1 Tbsp cornstarch
1 Tbsp peanut oil
1/4 Chinese cabbage, shinly sliced
3 - 4 celery ribs, sliced into 1/2-inch angled pieces
1/4 cup toasted skinned almonds
Toasted sesame oil
2 Tbsp chopped fresh cilantro, for garnish
Combine the first 5 ingredients in a small bowl. In a smaller bowl, combine the cornstarch with a tablespoon of water and stir to combine.
Heat wok until it is smoking. Add the celery and cook for a minute, then add the cabbage and cook for only another minute. Add the almonds and stir once. Add the sauce and as soon as it is boiling add the
cornstarch and water and stir just until thickened. Turn off the heat, stir in a little bit of toasted sesame oil and then remove the vegetables from the hot wok and serve immediately, garnished with cilantro.
Exported from Home Cookin 6.46 (www.mountain-software.com)