Leftover celery stir fry

Last weekend I was a little worried about what leftover celery recipes would show how versatile celery can be; not another cream of celery soup (though I love it) or coleslaw.  Like the rest of the wealthy world I’m a cookbook junkie. Because buying them is the same as cooking from them, right? Ergh. I’m as mature as I was, 20 years ago, photocopying endless essays in the corner shop, imagining some Johnny-5 type powers of speed inputting were transmitting themselves up through the photocopier lid as the light slid over the text.

So last Saturday night I sat, cross legged on my childhood bed, glass or 2 of Merlot in hand, surrounded by Thomasina Miers, Jane Grigson, Mandy Aftel and Ching-He Huang (Why yes I rock the party). As I turned the pages of Huang’s ‘Stir Fry’, I realised I’d forgotten how amazing celery is in a stir fry. D’uh you may say. You would be right.

Yet another of my many culinary blind sides has been tofu. I tried it years ago and just no.  Just tasteless and spongy.

In January I was off to Cambridge, leaving from King’s Cross. Happily for me, it was lunchtime. A friend with an unholy knowledge of top restaurants had long advised a meal Supawan, and good god he was right. One bowl of spicy noodles with pork, seafood and tofu (I like neither seafood nor tofu) later, I got it. The soft, slight blandness against stronger flavours such as celery, oyster sauce and chilli. Perfect.

I did think twice about including this recipe as it does call for Shaoshing rice wine, or sherry; I’m sure a white wine vinegar will be nice, though not quite the same flavour. But £3 is £3, whichever way you cut it. I’d love to hear what would be a cheap alternative.

Your leftover celery can be less than sterling for this recipe, but with a little crunch is best. The peppery celery blends with the peanuts and Chinese flavours for a meal that, well – well I ate the entire portion. For two. By myself.

By Sunday afternoon I had got through Huang, Miers, 2 Grigsons and half of Aftel. Happily, osmosis hasn’t ever quite worked as well as the unadulterated luxury of quiet, good wine and good books.


Leftover celery stir-fry

Adapted from 'Stir-Fry' by Ching-He Huang, p150
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 packet smoked tofu
  • pinch sea salt
  • grinding pepper
  • 1 tablespoon cornflour I used plain & it was fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves
  • 1 tablespoon Shaosing rice wine
  • 2 large leftover celery sticks
  • 1 tablespoon light soy sauce/shoyu
  • 1 tablespoon oyster sauce
  • pinch dry chilli flakes
  • small handful roasted peanuts
  • 1 tablespoon sesame oil
  • Jasmine rice, to serve


  • Knife & chopping board
  • Garlic crusher optional
  • Saucepan, for rice
  • Wok/large frying pan


  • Put rice on to cook as per packet instructions.
  • Slice celery on the diagonal. Dice the tofu and sprinkle with seasoning and place to one side
  • Finely chop or crush the garlic
  • Place the wok on a high heat until smoking and add the vegetable oil. Add the garlic and toss for a few seconds ONLY. Add the tofu and leave for a minute to set and brown. Toss the tofu and garlic a couple of times, leaving around 30 seconds between, until the tofu is browned.
  • Add the rice wine or dry sherry, then the celery and cook for just under a minute until softened but still crisp.
  • Season with soy sauce, oyster sauce and chilli flakes and mix well.
  • Add the peanuts and sesame oil. Remove from the heat and serve immediately with the jasmine rice.

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