This is the perfect main dish for when it’s a weeknight and you want to pull together something delicious from what’s already in the fridge. Ground beef? Check. Celery? Check. Add a handful of seasonings and a bowl of rice and you’re set. Easy peasy.
12 ounces celery
2 tablespoons vegetable oil
1/2 pound ground beef
1 tablespoon tobanjan (Sichan chili bean paste)
1 1/2 tablespoons minced ginger
Soy sauce, to taste
1 teaspoon Chinese black vinegar (or substitute balsamic vinegar)
1. Cut the celery sticks lengthwise into 1/2-inch strips. Finely chop the strips.
2. Heat the oil in a wok over high heat. Add the ground meat and stir-fry until it is cooked. Then add the chili bean paste and continue to stir-fry until it is fragrant, about 1 minute. Add the ginger and stir-fry for 30 seconds, then add the celery. Continue to stir-fry until the celery is tender-crisp, about 3 minutes, adding a little soy sauce to taste. Just before removing from the heat, stir in the vinegar and serve warm.