Celery and protein Stir-Fry

2 steps

Adapted from “Every Grain of Rice” by Fuchsia Dunlop (Norton, 2013). I don't eat peppers/capsaicins.

Updated at: Thu, 01 May 2025 13:26:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories276.3 kcal (14%)

Total Fat22.5 g (32%)

Carbs4.2 g (2%)

Sugars1.4 g (2%)

Protein14.1 g (28%)

Sodium189.8 mg (9%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsneutral oil

such as avocado or canola

1 poundground beef

preferably 85 percent lean

3 tablespoonsbroad bean paste

3 tablespoonsfresh ginger

finely chopped or grated

1 bunchcelery

large, regular or Chinese, cut into 1/4-inch-thick strips and finely diced

soy sauce

optional

1 ½ tablespoonsChinkiang vinegar

Chinese black vinegar, plus more to taste

rice

cooked, for serving

Instructions

Step 1

In a seasoned wok or large (12-inch) skillet over high heat, heat the oil until shimmering. Add the beef and stir-fry, breaking up the meat, until fragrant and no longer pink, about 4 minutes. Add the doubanjiang and continue to stir-fry until the oil reddens, about 1 minute. Taste, and add more doubanjiang, if you like. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the celery and stir-fry, combining it with the meat, until piping hot, another 2 to 3 minutes

Step 2

Season to taste with soy sauce, if using, then add the vinegar, stirring to combine. Taste, and add more vinegar, if desired. Remove from the heat and serve hot, with cooked rice on the side.