Chinese Celery With Bean Curds | Chef John’s Cooking Class

Soak dried shrimps in 1/4 cup of Shaoxing cooking wine for 2-3 hours to soften and remove fishy odor.

Remove celery leaves, wash clean, then cut into small diced pieces.

Cut bean curds into small diced pieces. (Cut the celery and tofu to the same size as possible, otherwise, the dish will not evenly be heated.)

Blanching vegetables: In a medium stockpot over high heat, bring a half pot of water to a boil. Put in dried shrimps and bean curds first, then add Shaoxing cooking wine to remove the fishy smell. Add diced red pepper, diced celery, stir, then quickly remove from hot water, and put in ice-cold water to cool. (When blanching, do it as fast as possible. Must put vegetables in ice-cold water to cool.)

In a wok over medium heat, add olive oil, turn off the heat when the oil is hot. Add drained vegetables, salt, white pepper, sugar, and sesame oil. Mix well.

Enjoy!