When you buy a bunch of celery, what do you do with the leaves and thin stalks? You are not throwing them away, are you? I sometimes use them for soup and stir-fry, but this is my favourite way to use them up. Try it once and you will never waste the celery leaves again.
Celery Leaves & Thin Stalks 400 to 500g
Sesame Oil 1/2 tablespoon *OR Canola Oil
Salt a pinch
Sugar 1 tablespoon
Soy Sauce 2 tablespoons
Gochujang (Korean Spicy Miso) 1 to 2 teaspoons *OR Miso and Chilli
Toasted Sesame Seeds 1 to 2 tablespoons
Freshly Cooked Short Grain Japanese Rice
- Wash the Celery Leaves and Thin Stalks well and finely chop up. You will get around 400 to 500g of them from one large bunch of celery.
- Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks. Add the Salt, Sugar, Soy Sauce and Gochujang (Korean Spicy Miso) and keep cooking, mixing well, until the sauce is almost gone.
- Add the Toasted Sesame Seeds and combine well. Note: If you like Katsuobushi (Bonito Flakes) you can add a small bag of ‘Katsuobushi’ and it would be even tastier.
- Mix the mixture with freshly cooked rice, or you can simply enjoy it with the rice.