This Shrimp and Celery Stir Fry is a perfect quick meal on a weeknight. With the ingredients available in the fridge, this dish comes out in no time!
It’s been one week since magnitude 9.0 earthquake and tsunami hit northeastern Japan. As the struggle with the nuclear reactors continues, it overshadows the news of people in the region needing emergency supplies and medical care. I placed the banner for donating to Red Cross Japan Earthquake and Pacific Tsunami fund to help raise additional funds for delivering goods and services to those in need. Thank you for your support.
Did you enjoy the taste of Ketchup while growing up? I don’t remember if I liked Ketchup as much as my kids love it now. My husband loves Ketchup because it reminds him of his happy childhood eating corn dog smeared in Ketchup or having Ketchup fried rice for dinner. If there is something my kids refused to eat, I sometimes give them the option of dipping in Ketchup. They will eat it right away. What a magical condiment!
So today I will share a stir-fried recipe with Ketchup. Don’t worry – the amount of Ketchup is not so overwhelming. If my kids weren’t that crazy with Ketchup, I wouldn’t have known tobanjang and Ketchup is an amazing match. I hope you and your kids enjoy this sauce.
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Easy Shrimp and Celery Stir-Fry
- 4 stalks celery
- 2 large egg (50 g w/o shell)
- 2 Tbsp roasted sesame oil
- 1 Tbsp roasted sesame oil
- 20 shrimp (deveined, insert a knife in the back of shrimp so this area will start to curl with heat)
- 2 tsp doubanjiang (spicy chili bean sauce/broad bean paste)
- 4 Tbsp ketchup
- ¼ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- Cut celery in half lengthwise, and slice diagonally.
- In a small bowl, beat the egg, salt, and pepper. In a wok or a large frying pan, heat 2 Tbsp sesame oil on medium-high heat. When you start to see smoke coming from the oil, pour the egg.
- Make fluffy egg by quickly swirling the uncooked egg in hot oil.
- The egg will start to cook from the edge and bottom of the wok/pan.
- Transfer to a plate when the egg is almost cooked.
- In the same wok/pan, add 1 Tbsp sesame oil on medium-high heat and cook shrimp. When it starts to curl up, add doubanjang and mix well.
- Add celery and stir-fry. Do not overcook as it tastes better when celery still has a little bit of crunchy texture. Then add Ketchup and mix well.
- Add the egg back in and sprinkle salt and pepper to taste. Serve immediately.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.