frying tofu with celery

How to Stir-Fry Celery with Bean Curd Sheets: A Complete Guide

Stir-fried celery with bean curd sheets (腐竹) is a nutritious and flavorful Chinese dish, loved for its crisp-tender texture and umami-rich taste. Here’s a simple, step-by-step guide to making it at home.

### Ingredients

- 150g dried bean curd sheets (soaked in warm water until soft, then cut into strips)

- 300g celery (washed, trimmed, and sliced diagonally)

- 3 garlic cloves (minced)

- 1 red chili (sliced, optional for heat)

- 1 tbsp light soy sauce

- 1 tsp oyster sauce

- ½ tsp sugar

- 1 tbsp cooking oil

- Salt to taste

### Steps

1. Prep the Ingredients: Soak bean curd sheets until pliable (about 20 minutes), then drain and cut into 5cm strips. Trim celery, discarding tough ends, and slice diagonally for better texture. Mince garlic and slice chili.

2. Stir-Fry Celery: Heat oil in a wok over medium-high heat. Add garlic and chili, stir-frying until fragrant (10 seconds). Toss in celery, stir-frying for 1–2 minutes until slightly softened but still crisp.

3. Add Bean Curd Sheets: Add the bean curd strips to the wok. Pour in soy sauce, oyster sauce, and sugar, stirring gently to coat. Stir-fry for another 1–2 minutes, ensuring the bean curd sheets heat through without breaking.

4. Season and Serve: Taste and adjust salt if needed. Transfer to a plate and serve hot with steamed rice.

### Tips

- Soak bean curd sheets in warm water (not boiling) to keep them chewy.

- Overcooking celery will make it mushy—stir-fry quickly to retain crunch.

- For extra flavor, add a pinch of sesame oil before serving.

This dish balances the earthiness of bean curd sheets with the freshness of celery, making it a healthy and satisfying meal!