Stir-Fry Celery with Fresh Squid

Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out.The leaves should be pale to bright green in colour and free from yellow or brown patches. Sometimes celery can have a condition called "blackheart", which is caused by insects. To check for damage, separate the stalks and look for brown or black discoloration.In addition, evaluate the celery to ensure that it does not have a seedstem - the presence of a round stem in the place of the smaller tender stalks that should reside in the center of the celery. Celery with seedstems are often more bitter in flavour.

How to store :

To store celery, place it in a sealed container or wrap it in a plastic bag or damp cloth and store it in the refrigerator. If you are storing cut or peeled celery, ensure that is is dry and free from water residue, as this can drain some of its nutrients.Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe.

How to prepare :

To clean celery, cut off the base and leaves, then wash the leaves and stalks under running water.Cut the stalks into pieces of desired length. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers.Be sure to use the leaves - they contain the most vitamin C, calcium and potassium - but use them within a day or two as they do not store very well.Celery should not be kept at room temperature for too long since, because of its high water content, it has a tendency to wilt quickly. If you have celery that has wilted, sprinkle it with a little water and place it in the refrigerator for several hours where it will regain its crispness.





3 medium squids, cleaned and cut into rings
3 stalks of celery, sliced to about 3mm thickness on the diagonal
1 small carrot, cut to half lengthwise and sliced to 3mm thickness on the diagonal
3 cloves garlic, minced
1/4 cup water
2 tbsp cooking oil
salt to taste
dash of white pepper
1/2 tsp chicken powder seasoning

Heat about 1 tbsp oil and saute half of the minced garlic till light brown and fragrant. Add in the celery and carrots, about 2 tbsp water, stir, cover and cook for about 5 minutes, until vegetable is cooked but still remain crunchy. Dish out and keep aside.Heat remaining 1 tbsp oil and saute remaining minced garlic till light brown and fragrant. Add in the squids, stir for about a minute and add in the celery and carrots, water, salt, chicken powder seasoning and pepper to taste. Keep on stirring for about 3 more minutes until squid is cooked and tender. Do not overcook squid. Dish out and enjoy with plain white rice.