Chinese Celery with Dried Tofu (芹菜炒豆乾)

Serves 2-4

Ingredients:

1 stalk of celery (use Chinese celery, if available)

2 pieces of dried bean curd flavored with five spice, ~6-8 oz.

1 tsp ginger

1 tbsp soy sauce

1 tsp salt

1 tsp white pepper powder

1 tsp rice wine

1 small chili pepper (optional)

4 tsp vegetable oil

Directions:

Clean celery stalks and slice into 2" by 1/2" pieces.  Set aside. Rinse and pat dry bean curd; slice into 1/4" pieces.  Mince 1 tsp of fresh ginger.  Finely chop 1 small chili pepper, if desired.   

In a wok or large pan, heat 2 tsp of vegetable oil on medium heat.  Add ginger and stir fry until fragrant.  Add bean curd and soy sauce.  Cook until bean curd is evenly coated with soy sauce and lightly browned.  Remove from heat and place bean curd on a plate.

Add the remaining 2 tsp of vegetable oil back in the wok or pan.  Add celery, salt, pepper, and rice wine.  Stir fry until celery is cook through but still crispy.  Add small chili pepper, if desired.  Return bean curd back into the wok or pan and mix together with the celery.

Dried Bean Curd Flavored with Five Spice