Tag Archives: celery

Gochujang Stir-Fried Pork and Celery

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If gochujang isn’t already a permanent fixture in your fridge, this stir-fry is about to change that. The fermented Korean chili paste is the kind of ingredient that does everything at once — lending deep, complex heat, a rich umami backbone, and that signature rusty-red color that makes the whole dish look as good as it tastes. It is most definitely a staple in our fridge.

The best part? This is a stir-fry that doesn’t actually make you work like one. Once everything hits the pan, no split-second timing, no stress, just straightforward, high-heat cooking that comes together fast. Boneless country-style spareribs are the cut to reach for here, delivering the ideal ratio of tender meat to well-marbled fat.

One thing before you dive in: give that sauce a good re-whisk right before it goes in the pan. Cornstarch sinks fast, and a quick stir is all that stands between you and a silky, perfectly thickened sauce — versus a lumpy one. Serve over steamed rice if desired.

Word to the wise, it would be hard-pressed to get 4 decent-sized servings, especially if not served with rice. We even added some baby bell peppers for added color and volume.

Gochujang Stir-Fried Pork and Celery

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. boneless country-style pork spareribs, sliced crosswise ¼ inch thick
  • 3 Tbsp. soy sauce, divided
  • 2 Tbsp. neutral oil, divided
  • 1 tsp. plus 1 Tbsp. cornstarch, divided
  • Kosher salt and ground black pepper
  • 2 Tbsp. white sugar
  • 1-2 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 3 medium celery stalks, thinly sliced on the diagonal
  • Thinly sliced scallions, for garnish
  • Toasted sesame seeds, to serve
  • Steamed rice (optional)

Directions

  1. In a medium bowl, toss the pork with 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch and ¼ teaspoon each salt and pepper. In a small bowl, whisk together ½ cup water, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon cornstarch, the sugar, gochujang and ½ teaspoon pepper.
  2. In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring, until no longer pink, about 2 minutes. Add the garlic and ginger, reduce to medium and stir until fragrant, about 30 seconds.
  3. Add the celery and cook, stirring, until slightly wilted, about 1 minute. Whisk the sauce mixture to recombine, then add it to the pan. Bring to a simmer over medium-high and cook, stirring, until the sauce thickens, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with scallions and sesame seeds.
  4. Serve over steamed rice, if desired.

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Adapted from a recipe by Hisham Ali Hassan

Crispy Skillet Gnocchi with Spicy Cumin Lamb and Celery

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Shelf-stable gnocchi show their star potential when you skip boiling and brown them instead. For deep, even browning, arrange them in a single layer in a cold, dry skillet (easier than adding them to a pan of hot, spattering oil) and then pour a full 6 tablespoons of oil over the top, which seeps to the bottom of the skillet, thoroughly coating it and ensuring even contact with the heat.

Let the gnocchi sit over medium-high heat without moving until a nicely browned crust develops, and then lightly crisp the second side so that they retained moisture and chew. Remove the gnocchi with a slotted spoon and use the remaining oil in the pan to cook other ingredients.

For a stir-fry-style dish, brown the ground lamb tossed with soy sauce, Shaoxing wine, and cornstarch, stirring in a robust spice blend of cumin, Sichuan chili flakes and peppercorns, as well as sugar, sliced celery for fresh crunch, and Chinese black vinegar for punch, and then add the gnocchi back to the pan.

The gnocchi should be well-browned with a crisp-chewy texture. The lamb should be tender and savory with an intense, tingling heat. The celery should add refreshing crunch. As recipe testers for this, we were intrigued by the shelf-stable gnocchi, something we had never cooked with before.

When the dish finishes cooking, it doesn’t look like enough to feed four. But after all, gnocchi is very filling, and the servings should be smaller than those you might normally take.

NOTE: If desired, ground beef and scallions can be used in place of the lamb and cilantro.

Crispy Skillet Gnocchi with Spicy Cumin Lamb and Celery

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. ground cumin
  • 1 ½ tsp. Sichuan chili flakes
  • 1 tsp. Sichuan peppercorns, ground
  • ½ tsp. sugar
  • 1 Tbsp. water
  • â…› tsp. baking soda
  • 8 oz. ground lamb
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Shaoxing wine
  • ½ tsp. cornstarch
  • ½ tsp. table salt
  • 1 lb. vacuum-packed gnocchi
  • 6 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 4 celery ribs, sliced on bias ¼-inch thick (2 cups)
  • 4 tsp. Chinese black vinegar, plus extra for serving
  • ½ cup fresh cilantro leaves, chopped coarse

Directions

  1. Combine cumin, chile flakes, peppercorns, and sugar in small bowl and set aside. Combine water and baking soda in medium bowl. Add lamb and toss to coat. Let sit for 5 minutes. Add soy sauce, Shaoxing wine, cornstarch, and salt to lamb mixture and toss to coat.
  2. Separate gnocchi and arrange in single layer in 12-inch nonstick skillet. Drizzle oil evenly over gnocchi. Place skillet over medium-high heat and cook, without moving gnocchi, until well browned on one side, 5 to 8 minutes. Stir gnocchi and continue to cook until second side of most pieces is lightly crisp, 1 to 2 minutes longer. Using slotted spoon, transfer gnocchi to large plate, leaving oil in skillet.
  3. Add lamb to skillet and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until just cooked through, 2 to 3 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
  4. Stir in cumin mixture and celery and cook until celery is heated through, 1 to 2 minutes. Off heat stir in vinegar. Stir in gnocchi. Divide among 4 shallow bowls, garnish with cilantro, and serve, passing extra vinegar separately.

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Recipe by Annie Petito for America’s Test Kitchen

Sautéed Celery and Leeks with Mushrooms

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This savory herb-flecked sauté tastes just like stuffing, but without the bread—goodbye carbs! It embraces celery’s crisp texture and distinctive flavor. Found in a decade-old issue of Fine Cooking Magazine, it intrigued us enough to include as a side dish for our Smothered Chicken with Bourbon and Miso.

One rarely thinks of cooked celery as the star of a side dish. It typically takes a back burner as a mix-in to salads, additive to soups, or an accompaniment to hot wings. But here it shines and surprises. We have now added the recipe to our favorites and plan to serve to guests, especially those who are vegetarian.

Sautéed Celery and Leeks with Mushrooms

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium leek, rinsed, halved lengthwise and thinly sliced crosswise (white and light green parts only)
  • 6 stalks celery, cut in a diagonal in 1/2″ slices
  • Kosher salt
  • 8 oz. cremini mushrooms, quartered
  • 1 Tbsp. fresh lemon juice
  • 1 1/2 tsp. finely chopped fresh rosemary
  • 1 tsp. chopped fresh sage
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 Tbsp. chicken broth or water

Directions

  1. Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook stirring often, until just tender, 3 to 4 minutes.
  2. Add the mushrooms and another pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes.
  3. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.
  4. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan.
  5. Stir in the rosemary and sage and cook until fragrant, about 1 minute.
  6. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl.
  7. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let this liquid reduce by half and then pour over the celery.
  8. Serve immediately.

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Compliments of Melissa Pellegrino