Stir-fried celery and char siu with cashew nuts

Celery, char siu (commonly known as Chinese barbecued pork) and cashew nuts are a good combination to make a delicious dish; served with freshly cooked fluffy rice.  I purposely made a batch of Pork Belly Char Siu a day before for dinner, and save some to make another dish for next day's dinner.

If you are interested to make homemade Pork Belly Char Siu, click this link here.

Ingredients:

2 stalks celery

Char Siu (sliced)

A handful cashew nuts (fried)

1 shallot (peeled and thinly sliced)

2 garlic cloves (peeled and chopped)

Chicken stock granules (to taste)

1 1/2 tbsp. cooking oil

1/4 cup water (add more if needed)

Methods:

1. To prepare the celery, wash it thoroughly and trim ends.  You can peel off the coarse outer strings and sliced into your desired shapes.  Set aside.
2. In a heated wok, add cooking oil, saute shallot and garlic until fragrant. Add the celery and continue to stir fry.  Then add chicken stock granules and water and let it cook until your desired softness.  If you prefers it crunchy then reduce the cooking time.  For my preference, I like the celery softer.
3. Add in the char siu, give it a quick stir to combine and remove onto a serving plate.
4. Top the cashew nuts over the top and ready to serve!

I adapted this recipe from 'Janet's Home Cooking' but cook it according to my own style as well as the seasoning.