In this recipe, Fiona takes celery from the reliable background flavour used in soups and stocks to hero status!  We are so proud of the flavour of celery we are currently harvesting at Torello Farm. Be sure to save the leftover bulb, cut it into quarters lengthways and add to your next slow cooked meat dish. You can also use the remaining offcuts for a green super juice!

serves 6 as a vegetable dish accompaniment to an Asian meal with steamed rice

4 dried shitake mushrooms 

300g celery stalks, rinsed, cut into 8cm lengths, then halved lengthways

2 tablespoons vegetable oil

1 red chilli, seeds removed, cut into matchstick lengths

½ bunch spring onions, trim roots, cut 8cm lengths from base (reserve tops for another use)

2 tablespoons shredded ginger

¼ cup water or chicken stock

2 tablespoons light soy sauce

2 tablespoons oyster sauce

Place shitake mushrooms in a small bowl and cover with warm water and leave to soak for 30 minutes.  Drain, discard the stem and slice the mushrooms thinly. 

Meanwhile, bring a large saucepan of salted water to the boil. Add the celery and cook for 2 minutes in boiling water.  Drain.

Heat the oil in a wok over a high heat until just smoking.  Add the spring onion, ginger and chilli and stir-fry for 30 seconds.  Add the celery and mushrooms and stir-fry for a minute.  Add the stock or water, soy and sesame oil and stir-fry for another minute. Stir in oyster sauce.  

Spoon into a bowl or platter.  Serve immediately.

Fiona Hammond © May 2018 

Recipe, photos and styling by Fiona Hammond.

Mark Brancatisano