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.
400 to 500g Celery Leaves & Thin Stalks
1 clove Garlic *grated
1/2 tablespoon Sesame Oil
1 pinch Salt
1 tablespoon Sugar
2 tablespoons Soy Sauce
1 to 2 teaspoons Gochujang (Korean Spicy Miso) OR some Miso & Chilli
1 to 2 tablespoons Toasted Sesame Seeds
1 sachet Katsuobushi (Bonito Flakes) *optional
- 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. Katsuobushi (Bonito Flakes) can be added as well.
- This mixture is a perfect topping for freshly cooked Rice or Tofu.