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Monday, August 30, 2010

Gunfire Celery 炝炒芹菜

Haha!!! Caught your attention?

The name is a direct translation from the site I got this recipe from, 炝炒芹菜
I could translate it into Gunshot celery, Gun fried celery, Pistol celery, Rifle celery.. but my favourite is Gunfire celery :)

Very easy to do, and the secret ingredient is Sichuan / Szechuan Peppercorn
I didn’t cook as much celery as the original site, but maintained the rest

Serves 4
300gm celery, trimmed and sliced
2 cloves garlic, smashed
5 Sichuan Peppercorns
2 Dried chillies, seeds removed, cut into 3 pieces each, rinsed at least half an hour before use
1/2 tsp salt
2 Tbsp oil
Few tablespoons of water

1. Heat wok until very hot. Put in salt and Sichuan peppercorn. When salt jumps, put in oil.
2. Put in dried chillies and garlic. Fry until garlic is golden. (Must be quick, if not the chilli will burn)
3. Put the celery and toss for about 30 seconds. If celery seems too dry, put in some water around the wok, not onto the celery.
4. Toss for another 30 seconds if you want the celery to be crunchy and longer with more water if u want it softer.
5. Dish up and serve.


  1. apesal la tak terpikir nak wat lauk camni kan.. my hubby suka btol ngan saleri. selalu buh lam sup2 jer.. eh! ur girl so cute lah!! epi belated besday for her!

  2. hahaha... totally caught my attention!

  3. Hana,
    Tengkiu. Ada sichuan peppercorn kat Jepun?
    Boleh try, tgk hubby suka tak.

    Haha. Any gun shots anywhere?

  4. This is such a healthy food! I like to use celery in my cooking too! Stew, stir fry, salad etc.. This dish simply delicious and refreshing!

  5. Hey, I "de-fiber" my celery just like you! I like the aroma of celery esp in soups but JH doesn't like it just like my in-laws but he doesn't admit it. He doesn't like it when I call him picky-eater...(actually he's not that picky la but he loves all those unhealthy stuff)
    So, I'm starting my kids young by throwing celery into their porridge!
    Btw, sichuan peppercorn same as the normal peppercorn or not? I'm very Sua-Ku (Mountain tortoise in Hokkien) i tried to click on your link but the link cannot be linked, so I searched individually. Get them from chinese med shop?

  6. Kitchen corner,
    Celery is nice in a lot of dishes :)
    I love them all.

    You can see a pic of sichuan peppercorn in my Fragrant Pork Belly post. It's different from normal pepper. You can get it at chinese medical halls, they call it "hua jiao", or in cantonese it's "far jiew"
    50 sen is a lot.

  7. hahaa...that's a cute name and simple nice dish:)

  8. This dish sounded so agressive.

  9. Yup, the dish name certainly caught my attention! I thought there would be fire power! ;P
    Definitely healthy and I love the crunchy sound of it.

  10. I love celery cooked or uncooked! Even my kids are learning to like it now especially with milky creamy mushroom. Yumm... No doubt, the Chinese style taste as wonderful just like yours. Enjoy your evening.
    Goodnight, Kristy

  11. Anncoo,
    I didn't invent it :)
    I just translated it.

    Maybe it makes you breathe fire after eating it

    Hahaha. I like my celery crunchy, merely cooked.

    Celery with creamy mushrooms? When are you going to blog about it? Must see.

  12. Luckilly not called Cannon Celery! ha ha ha!

  13. ha ha very catchy name for a dish. I love cooking with Szechuan peppercorn. I like the tingling numbness the peppercorn gives :)

  14. Pete,
    Oh yeah hoh, I didn't think of that.
    But no la, the chinese word cannot be translated to cannon la. But it's a nice suggestion. hahaha.

    Wah, you must have put in a lot for the numbness to be felt.

  15. looks delicious. been wondering how to make hubby eat more veg. this looks like a good way!

  16. Great side dish! I will have to come back to check out your other recipes!

  17. Definitely an attention grabbing title! Dish looks good!

  18. wxin,
    If only your hubby likes celery. Eating fragrant veggies is a big step for non veggie eaters.

    3 hungry tummies,
    Great, hope to see you again.

    Haha, thanks.


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