Celery Japanese Style Recipe

• 2 large, wide Green Celery Stalks
• 1½ tbsp Sunflower Oil
• 1 tbsp Japanese Soy Sauce
• 2 tbsp Sake/ Dry Sherry
• A pinch of Caster Sugar
• A pinch of Ajinomoto/ Japanese Taste Powder (optional)

• Chop the ends of the celery stalks and their leaves.
• Wash the stalks and leaves under cold running water by scrubbing them.
• Using a potato peeler, remove the outer layer of the celery stalks. Ensure that there are no strings left.
• Slice the stalks into 4 equal strips. Thereafter cut them into large matchstick size pieces around 5cm in length.
• Place a non-stick frying pan on heat and heat sunflower oil.
• Add the celery pieces and stir fry for 1½ minutes.
• Add soy sauce and sake. Mix well and heat still the liquid has dried out, leaving enough to keep the celery moist.
• Add sugar and Ajinomoto. Stir well.
• Transfer to individual serving plates.
• Serve cold or hot with boiled or steamed rice.