Sautéed Celery and Pork

芹菜炒肉丝qín cài chǎo rōu sī


1/2 lb pork or beef tenderloin

1/2 lb regular celery or Chinese celery

1 hot pepper

1 tbsp minced ginger

1 green onion

1 clove garlic

1/4 tsp ground black pepper

2 tbsp olive oil

1 tbsp Chinese cooking wine

2 tbsp light soy sauce

1 tsp dark soy sauce

1 pinch salt

Prep Ingredients

  1. Wash pork tenderloin in cold water.

  2. Cut pork into rounds. Slice each round into shreds. Mince each shred if you want smaller pieces.

  3. Wash Chinese celery. Cut off the leaves, and trim the other end. If you're using American celery, trim both ends.

  4. Cut each celery piece along the fiber into two half strips. If you're using American celery, you'll need to slice each piece into thin strips like below. Then cut each strip into 1-inch long pieces.

  5. Mince ginger.

  6. Chop up green onion.

  7. Slice garlic into thin slices.

  8. Optionally, cut a hot pepper into small rounds. Mince if the pepper is big.

Sauté Dish

  1. Heat pan over medium-high heat.

  2. Add olive oil, ginger, pork, Chinese cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, and a pinch of salt.

  3. Stir and mix well until pork is cooked through.

  4. Add celery.

  5. Stir and flip for 2-3 minutes until there is very little liquid left in the pan.

  6. Optionally, add the hot pepper and mix well.

  7. Add 1 tbsp light soy sauce, green onion, garlic, and another pinch of salt.

  8. Mix well for 1 more minute.

  9. Turn off the heat and serve!