Monday, August 30, 2010
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
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.