For me a quick weeknight meal often relies on a stir-fry dish, a rice cooker steaming with long-grained white rice, and a simple dessert of fresh tangerines.
If you want a vegetarian version, omit the bacon and substitute 2 tablespoons peanut oil or vegetable oil.
Stir-Fried Celery with Peanuts and Bacon
Yield: 4 servings
INGREDIENTS
2 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
1/2 cup salted roasted peanuts; see cook’s notes
1/2 large bunch celery or 2 celery hearts, about 1/2 pound, crosswise on a long diagonal into 1/4-inch-wide pieces (reserve some small celery with leaves to use as garnish)
1/4 head of green cabbage, cored, cut crosswise into 1/4-inch slices
Kosher salt
1 1/2 teaspoons soy sauce
1 1/2 teaspoons seasoned rice vinegar
Asian-style chili oil; see cook’s notes
Optional for serving: Cooked rice
Cook’s notes: I use Belmont Bloody Mary Cocktail-Spiced Peanuts in this recipe; they provide a just-right amount of spiciness to suit my taste. I buy them at Total Wine; they are also available online at belmontpeanuts.com. Regular salted peanuts are certainly acceptable. If you don’t have Asian-style chili oil, you can substitute your favorite hot sauce.
DIRECTIONS
1. Place bacon in a large deep skillet, then place over medium heat. Cook, stirring occasionally, until bacon renders most of its fat and starts to curl up and turn golden brown, but is no where near crisp, about 5 minutes. Add peanuts, increase heat to medium-high and cook, stirring frequently, until peanuts take on some color, about 2 minutes.
3. Add celery and cabbage, season lightly with salt and cook, toss frequently, just until celery is browned in some spots but still crunchy — and the cabbage is tender but still has some bite to it, about 4 minutes. Add soy and vinegar; toss.
4. If using, place a layer of rice on a platter. Top with the celery stir-fry. Drizzle with a judicious amount of chili oil (or pass chili oil at the table and have diners drizzle on the hot stuff to suit their taste). Garnish with reserved small celery stalks.
Source: Adapted from “Where Cooking Begins” by Carla Lalli Music (Clarkson Potter, $32.50)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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