Spicy Celery and Mushroom Stir-Fry

Name: Spicy Celery and Mushroom Stir-Fry
Total time: 25 min
Ingredients: 200g, sliced on the diagonal celery stalks; 150g, trimmed and torn into bite-sized pieces mixed mushrooms (shiitake or enoki); 4-5, halved lengthwise fresh bird's eye chilies; 3, finely sliced garlic cloves; 1 inch, julienned ginger; 3 tablespoons vegetable oil; 1 tablespoon light soy sauce; 1 teaspoon oyster sauce; 1 tablespoon rice wine; 1 tablespoon (1 tsp cornstarch + 2 tbsp water) cornstarch slurry; to taste salt; 1 teaspoon, for finishing sesame oil

A quick and vibrant Chinese stir-fry featuring crisp celery, tender mushrooms, and fiery mini chilies. This dish delivers a satisfying crunch, earthy flavors, and a gentle heat that pairs perfectly with steamed rice.

25 min

Easy

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Story

This classic Chinese stir-fry comes together in minutes, making it an ideal weeknight dinner. The key is having all your ingredients prepped and ready before you turn on the wok—stir-fries wait for no one!

Ingredients

celery stalks 200g, sliced on the diagonal

mixed mushrooms (shiitake or enoki) 150g, trimmed and torn into bite-sized pieces

fresh bird's eye chilies 4-5, halved lengthwise

garlic cloves 3, finely sliced

ginger 1 inch, julienned

vegetable oil 3 tablespoons

light soy sauce 1 tablespoon

oyster sauce 1 teaspoon

rice wine 1 tablespoon

cornstarch slurry 1 tablespoon (1 tsp cornstarch + 2 tbsp water)

salt to taste

sesame oil 1 teaspoon, for finishing

Instructions

Prep Your Ingredients

Slice the celery on a sharp diagonal into thin pieces. Tear or slice your mushrooms into uniform bite-sized pieces. Have the chilies, garlic, and ginger ready nearby. Mix the cornstarch with water to make a slurry.

Blanch the Celery

Bring a small pot of water to a boil. Add a pinch of salt and blanch the celery for 30 seconds, then drain immediately. This step ensures the celery stays crisp and vibrant green. Set aside.

Stir-Fry the Aromatics

Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Toss in the garlic, ginger, and chilies. Stir-fry for 30 seconds until fragrant—watch that the garlic doesn't burn!

Cook the Mushrooms

Add the mushrooms to the wok. Stir-fry for 2-3 minutes until they release their moisture and start to golden at the edges. The mushrooms should be tender but still have some bite.

Combine and Finish

Add the blanched celery to the wok. Pour in the soy sauce, oyster sauce, and rice wine. Give everything a quick toss, then add the cornstarch slurry. Stir continuously until the sauce thickens and coats the ingredients. Remove from heat, drizzle with sesame oil, and serve immediately.