Celery and Egg Stir-Fry Recipe (芹菜炒鸡蛋)
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RATINGS
Not rated yet
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COOK TIME
Prep 8m • Cook 12m
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VIEWS
389
I often turn to this when I’ve got a bunch of celery that’s starting to wilt in the fridge. A lot of people find raw celery too strong, but a quick blanch tames the flavor, and stir-frying it with eggs brings out a light, fresh aroma. The eggs stay soft, the celery stays crisp, and the seasoning is just enough—good with rice or plain congee. It’s one of those “use what you have” dishes: no stock, no fancy sauces, even green onions are optional. Just keep the heat moderate so the celery doesn’t toughen and the eggs don’t dry out.
Ingredients
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200g celery (about 1 bunch)
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2 large eggs
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1 tsp light soy sauce (~5 ml; regular soy sauce works too)
Can’t find it? Try this one. -
½ tsp salt, divided
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1 tbsp cooking oil (e.g., canola, peanut, or vegetable oil)
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1 tbsp chopped green onions (optional)
Instructions
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Step 1: Trim and cut the celery on a diagonal
Remove any tough outer leaves and the dry base. If the stalks feel stringy, peel off the outer fibers with a knife or peeler. Cut diagonally into 3–4 cm pieces—it helps them cook evenly and looks nicer on the plate.
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Step 2: Blanch quickly until bright green
Bring a small pot of water to a boil. Add celery and blanch for 1–2 minutes—just until it turns bright green and loses its raw bite. Drain and rinse briefly under cold water (or spread out to cool). This keeps it crisp and mellows the flavor.
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Step 3: Scramble the eggs just until set
Beat the eggs with a pinch of salt. Heat oil in a pan, pour in the eggs, and scramble gently. As soon as they’re mostly set but still slightly moist, transfer to a plate. They’ll finish cooking when added back later.
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Step 4: Stir-fry the blanched celery in the same oil
No need to wash the pan. Add the blanched celery and stir-fry over medium heat for about 30 seconds to drive off excess moisture.
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Step 5: Add soy sauce and return the eggs
Drizzle in a little light soy sauce around the edge of the pan (it sizzles and deepens the flavor). Toss to coat, then add the scrambled eggs back in. Stir together for 30–60 seconds—just enough to warm through and blend the flavors.
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Step 6: Taste and adjust if needed
Before turning off the heat, taste it. Usually the soy sauce provides enough salt, but add a tiny pinch if needed. A sprinkle of green onion is nice, but totally optional.
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Step 7: Serve!
Plate it right away—the celery won’t stay crisp if it cools down.
Chef’s Notes
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Choose tender celery for a crispier texture. For older celery, remove the tough outer strings.
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Blanch the celery just until it turns bright green and slightly tender—about 2 minutes. Overcooking can make it mushy.
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Adjust the amount of light soy sauce based on your preference. Since soy sauce contains salt, reduce or omit additional salt if needed.