Pork and Celery Stir Fry

    30 min

    This is a well-flavoured Chinese stir fry, which is quick and easy to make. Pork is stir-fried with celery, chillies, garlic and ginger. Enjoy alongside rice.

    33 people made this

    Makes: 2 - 4 servings

    • 4 tablespoons cooking oil
    • 250g boneless and skinless pork belly, thinly sliced
    • 1 (2.5cm) piece ginger, peeled and thinly sliced
    • 2-3 cloves garlic, thinly sliced
    • 50g small hot chillies, chopped into 1-2cm pieces
    • 150g Chinese celery, leaves discarded and chopped into 3cm lengths
    • 1/4 teaspoon salt
    • 2 teaspoons rice wine
    • 1 1/2 teaspoons soy sauce
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon monosodium glutamate (MSG)

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the oil in a wok over high heat until hot. Stir-fry the pork slices in the oil for about 3 minutes.
    2. Add the ginger, garlic and chillies and stir-fry for 2 minutes. Stir in the celery, salt, rice wine, soy sauce, pepper and MSG.
    3. Stir-fry for an additional 2 minutes. Serve.


    Rice wine, monosodium glutamate and Chinese celery can be purchased in Chinese/Oriental speciality shops.

    If Chinese celery is unavailable, use ordinary celery.

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    Reviews in English (2)


    Tried without the chili as it was for the kids as well. No MSG as I think it destroys my mouth - and keep it low on the salt as well. Tasty!  -  24 Feb 2016


    If you like spicy this is for you! I couldn't find Chinese celery so I used regular celery. I also omitted the MSG and the salt. I used 3 tsp of low sodium soy sauce. Next time I would add about 1/4 tsp sugar to the soy sauce / white pepper and rice wine mix just to off set the heat a tiny bit. This cooks really quickly so have everything measured and prepped. I set the rice to cook in the rice cooker, prepped everything as soon as the rice cooker switched to warm, I started cooking. The thinly sliced pork cooks very fast - do not over cook it. In less than 10 minutes this is ready to serve. Thanks!  -  27 Feb 2015