BETTER THAN TAKEOUT AND EASY – Pork Stir Fry with Celery [芹菜炒肉]

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Hi everyone, welcome to souped up recipes. Today we are making celery stir fry pork. It is one of my mom’s favorite because she is addicted to celery. She makes this all the time. It is so easy and delicious. It is also one of those recipes that I started learning from my parents in the early time of my childhood. I can’t believe that I haven’t share it yet.

(I share ingredients and recommended products there)

300 grams of pork
1/4 tsp of salt
1/4 tsp of baking soda
1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:]
2 tsp of Chinese cooking wine [Shaohsing Rice Cooking Wine]
2 tsp of cornstarch
A bunch of Chinese celery (you can use regular celery)
Some chilies (You can use bell pepper if you don’t eat spicy food)
Five cloves of garlic
Some salt to taste (Add when stir-frying the celery)
Oil to stir fry

– Slice 300 grams of pork thinly. I like to use pork shoulder, it has the perfect ratio of fat. You can also use pork loin if you prefer. It is not a big problem.

– Marinade it with 1/4 tsp of salt, 1/4 tsp of baking soda (Baking soda can break down the meat fiber and tenderize the pork), 1 tbsp of soy sauce, 2 tsp of Chinese cooking wine, 2 tsp of cornstarch. If you want to be fancy, you can add some chili flake or black pepper right here and mix it well. I am trying to keep this recipe as original as how my mom does so I am not going to add anything else. Let it sit for 20 minutes and we will prepare our vegetables.

– We normally use Chinese celery. It is much thinner and intenser than the big fatty celery. I couldn’t find it today so I will just use the regular one. Cut it into thin strips so it looks like Chinese celery. Also, it helps to infuse the flavor.

– You will also need some chilies. All I can get from the supermarket is jalapeno which works for me. Slice them thinly. You can keep the seed or discard the seed. Doesn’t matter. If you don’t like spicy food, you can use bell pepper too. I used one red and one green so the dish will look nicer.

– Roughly crush few cloves of garlic. Peel it. Don’t need to dice it or else you will burn the garlic because we gonna use high heat to stir fry.

– You might want to put all the ingredients in one bowl so you can just dump it in when you need it.

– Heat up your wok to super hot. When you see there is smoke coming out of the wok, that is the time to add oil. Toss the oil around so it covers the bottom. I am using a cast iron wok and it needs a certain amount of oil to stir-fry. If you are using a non-stick wok, you can use as little oil as you prefer.

– Add in your pork and quickly stir it. High heat and fast action are the keys to a perfect Chinese stir-fry. There will be a lot of smoke coming out. Don’t panic and you might want to turn off your smoke alarm. This is going to take about 2 minutes because everything needs to be done fast. When you turn off the heat, make sure you remove the wok off the stove or else the rest of the heat will burn the meat. Take it out and set it aside.

– Next, we are going to stir fry the celery. Add a little more oil to the same wok. Again, if you don’t like it to be oily, you can use less oil as you prefer. Dump in all the ingredients (celery, chilies, garlic). I like the celery to be crunchy so I just stir it for only 3 minutes. If you like soft texture, you can cook it longer. Honestly, you can eat celery raw so it really depends on how you like it. Once you think it is good, add some salt and mix it together. That’s it. My parents never use MSG or any fancy seasoning. All they did just to control the heat and maximize the flavor out of the ingredient itself.

– Transfer the pork back to the wok. Stir everything together. That’s it. You are done. It is so simple.

Serve it with rice and enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

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BlueHen123 says:

I made this for my chinese wife and she loved it! Only change was to double the salt (she likes it salty!)

Dagmar Miller says:

love your cooking… what type of oil do you use to fry with…thanks for sharing…

Funny Papers says:

I tried it with "Chinese Celery" from an Oakland California "Chinatown" market. Delicious. The Chinese Celery is so leafy! I clipped the leaves and just used the stalks – hope that is the way your mother does it. A favorite recipe now. Thanks!

Dawn groundhog67 says:

Awesome you have a very sweet way about you. I'm subscribed and look forward to your yummy dishes:)

Laura Tannehill says:

I just wanted to let you know that I cooked this tonight and it is delicious…. I'm not even playing….thank your mom for this inspiring dish and thank you for sharing it with us….yummm is all I can say….this will be a dish that I cook a lot… And it reallly is so easy to make…they say the best dishes are the ones with the simplest ingredients…. Really all your subscribers should try this one….Oh my goodness….your the bomb girl…and to let you know I've cooked many of your recipes because you give such good instructions on how to make…keep up the good work!!!!

Thomas K says:

I simply love your way of presentation. You are truly a treasure…

Nl Born&bred says:

Gosh ………so easy to make and it’s delicious

Helen Parton says:

Yummy, subscribed, look forward to learning more about Chinese cookery

John Vincent says:

Thank you for taking the time to post this. You make some great points beyond the ingredients you recommend.

angelika messenger says:

This is such a great dish, I followed the recipe and it is really delicious! Say thank you to you Mum :)

Shel 💘 says:

the bakig soda/cornstarch very necessary or..? whats a good sub for the chinese wine?

Adrian At And T says:

Thanks Anthony.

Anthony Rosa says:

That was outstanding! I added about a dozen Thai bird chilis with a green pepper. It was the perfect little kick. I wasnt expecting much but with so few ingredients the flavors come out. No heavy sauces or added sugars. I do caution people using Cast or steel woks to go easy on the oil because it becomes self lubricating after a while just like bacon.

Joanne Robertson says:

This is a great low carb dish for those watching their carb intake. Absolutely delicious. Makes 4 servings and I would have loved it with rice but watching the waistline. I also have a Sichuan salt and pepper mix that I sprinkled on the pork and veggies that added a nice flavor. Thanks for this great recipe.

Adrian At And T says:

Can y use this type of cut for sweet and sour?

Sarah Coulter says:

Hi Souped Up Recipes!

Thank you for your videos! My Taiwanese boyfriend misses his mom's cooking often and I am lost with cooking for him! Your videos help a lot! Any chance you have a recipe involving bitter melon?? Thank you.


Sandra Pauyo says:

Good job 👍🏾 thank you

Pyaar Suravira says:

any alternatives for celery?

Ghader Haj Hossin says:

Thank you for your time you are dear and sweet and thanks for your best cooking

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