Celery Carrot Xianggan Stir-Fry

Chinese Celery Carrot Xianggan Stir-Fry

Serves: 2–3 as main dish or 4 as side
Prep time: 10 minutes
Cooking time: 8–10 minutes IngredientsMain ingredients:

• 300–350g celery stalks (about 4–5 large stalks), remove strings if needed
• 1 medium carrot (about 120–150g), peeled
• 200–250g xianggan (Chinese smoked dried tofu ), preferably the firm kind
• 2–3 garlic cloves, thinly sliced
• 3–4 thin slices fresh ginger (optional but recommended)
• 1–2 fresh red chilies or dried chili peppers (optional, for mild heat)
• 2–3 tbsp cooking oil (neutral oil like vegetable, peanut, or canola)

Seasonings:

• 1 tbsp light soy sauce
• ½–1 tsp dark soy sauce (for color, optional)
• ½ tsp salt (adjust to taste)
• ½ tsp sugar
• ¼ tsp ground white pepper
• 1 tsp sesame oil (added at the end)
• Optional: 1 tsp oyster sauce or vegetarian oyster sauce for extra umami

Instructions

1. Prepare the ingredients
   • Cut celery stalks diagonally into 0.8–1 cm thick slices (diagonal cut gives better texture and appearance).
   • Slice carrot thinly on the diagonal (about 2–3mm thick) or julienne if you prefer.
   • Cut xianggan into thin slices or small rectangles/strips, roughly the same size as the vegetables (about 0.4–0.6 cm thick).
   • Have garlic, ginger, and chili ready.
   Here are some examples of how the finished dish usually looks:Here are some examples of how the finished dish usually looks:
2. Blanch the vegetables (highly recommended for better color & texture)
   Bring a pot of water to a boil. Add a pinch of salt and a few drops of oil.
   • First blanch carrot slices for 30–40 seconds → remove to cold water.
   • Then blanch celery for 20–30 seconds → immediately transfer to ice water or cold water.
     Drain well and set aside. (This step keeps the vegetables bright and crisp.)
3. Stir-fry
   • Heat wok or large pan over medium-high heat until very hot. Add 2–3 tbsp cooking oil.
   • Add garlic slices, ginger, and chili (if using). Stir-fry 10–15 seconds until fragrant.
   • Add sliced xianggan first. Stir-fry 1–1½ minutes until edges start to turn slightly golden and smell aromatic.
   • Push xianggan to the side, add carrot slices → stir-fry 30 seconds.
   • Add blanched celery → toss everything together quickly.
4. Season
   • Drizzle light soy sauce, dark soy (if using), salt, sugar, and white pepper around the wok.
   • Toss vigorously for 1–2 minutes on high heat. The vegetables should still have a nice crunch.
   • Taste and adjust (add a tiny bit more salt or soy if needed).
   • Turn off heat, drizzle sesame oil, give one final toss.
5. Serve
   Immediately transfer to a plate. Best enjoyed hot with steamed rice.Another beautiful plated version:

Tips for Best Result

• Don’t overcook — the celery should still be crunchy and bright green.
• Good-quality xianggan makes a big difference. Look for ones that smell strongly of five-spice.
• If your xianggan is very dry/hard, soak in warm water 5–10 minutes before slicing.
• Variation: Add a small handful of soaked wood ear mushrooms or sliced bell pepper for extra color and texture.
• Leftovers keep well in the fridge for 1–2 days and taste good cold too.