- 11 oz. Chinese celery
- 3 tbsp canola oil
- 4 oz ground beef
- 1 1/2 tbsp broad bean paste
- 1 1/2 tbsp ginger, finely chopped
- 1 tsp light soy sauce (or to taste)
- 1 tsp Chinkiang vinegar
DirectionsCut celery lengthways into 3/8-inch (1 cm) strips. Finely chop the strips. Bring water to a boil and blanch the celery for about 30 seconds. Drain well.
Heat oil in a wok over high heat. Add ground beef and stir-fry until cooked and fragrant, pressing it with the back of your wok scoop to sear and separate the beef. Add the chili bean paste and continue to stir-fry until fragrant and the oil has reddened. Add the ginger and stir-fry for a few moments until fragrant, then add Chinese celery.
Continue to stir-fr until the celery is piping hot, seasoning with soy sauce. Stir in vinegar and serve with rice.