According to last month's issue of Everyday Food, celery is in season right now. But doesn't celery seem to be one of those things that is never out of season? I know in some sense we could say that about all kinds of vegetables and even fruits, as they can be shipped hither and yon about the country or even the planet and one never knows what is really "in season" (unless one is a gardener, which this one is not!). However, I've been enjoying going along with this claim, because in season or not, celery is cheap and easy to get. And I like it.
This is the one of the first recipes I tried, and Aogu really liked it which means it was a true success (he'll eat just about anything, but if he likes something enough to say so, that's kind of a jackpot moment for me).
Chicken & Celery Stir-Fry
Cut one pound of chicken breast into thin strips. In a medium bowl, whisk together: 1 egg white
1 T (tablespoon) cornstarch
1 tsp. salt, 1/4 tsp. pepper
Add the chicken and toss to coat.
Heat 1 T veg(etable) oil in a large nonstick skillet over medium-high heat. Cook as much chicken as you can fit in the pan in a single layer until golden, turning after 2-3 minutes and cooking the second side for another 2-3 minutes. Repeat if necessary (but if you can do it all at once, better!). Remove chicken to a plate.
Add 8-10 stalks of celery, thinly sliced, a 3-inch piece of ginger peeled and slivered lengthwise, and a jalapeno slivered lengthwise (leave out the ribs & seeds or the entire jalapeno if you're a wimp) to the skillet, adding additional veg oil if it's too dry. Cook with a tossing motion, for 4-5 minutes.
Stir 3 T rice vinegar, 1 T sesame oil, and 1 T sugar in with vegetables. Add the chicken and 4 green onions, cut into 3 inch lengths. Toss to heat it all up, 1-2 minutes, and serve with rice.
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