1 1/2 lb Chinese celery
-=OR=- European celery
2 tb Peanut oil
1 ts Salt
3 tb Finely chopped garlic
1/2 c Chicken stock
SEPARATE THE STALKS OF THE CELERY from the center and
with a sharp knife, string the tougher outside stalks.
Then cut the celery into 1-inch lengths. Heat a wok or
large saute pan until it is hot. Add the oil, salt and
garlic and stir-fry for 20 seconds. Pur in the celery
and continue to stir-fry 2 minutes. Finally, pour in
the chicken stock and continue to cook until most of
the liquid has evaporated. Serve at once. Serves 4, as
part of a Chinese meal or 2, as a single dish.
