Friday, July 5, 2013

Sautéed Water Celery (serves 1)

Rau cần nước is an Asian vegetable that is hardy and thrives near water. Rau cần nước translates to water celery.  It has a much stronger flavor than the typical celery found in United States.  Although I find that the taste is very different than celery.   

I was in Portland, Maine for the 4th of July and my friend's mother has water celery growing in their garden.  It comes up every year and no one in the family eats them.  She has been trying to get rid of them so today before I left for home I went out there and cut all of them. I washed and cut the tender parts into 2 inch lengths.  I ended up with about a medium size colander of the greens.  I sauteed these lightly with a little of the roasted bell peppers and garlic.  It turned out delicious.  Growing up my parents grew these in the back of their yard and they sauteed them in various ways.  Sometimes they sauteed them with pork or some sort of seafood and they were always tasty.  We ate the sauteed dish with rice.  

Sautéed Water Celery (serves 1)


1 bundle of water celery, washed, trimmed the tough base and cut into 2-inch lengths
6 oz roasted bell peppers, cut into bite size
4-5 garlic cloves, smashed and chopped
1 Tbsp vegetable or olive oil
1 Tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar


1) Heat oil in a pan over medium high heat.
2) Once the pan is hot add garlic, saute for 30 seconds to 1 minute.
3) Add peppers and water celery.  Saute for about 4 minutes or until the water celery is wilted.
4) Add oyster sauce, fish sauce and sugar.  Saute for about 1 more minute.

water celery
live music performance with the crowd and boats in the distance
celebration Independence Day
in Portland, Maine (2013)
Happy 4th of July (Portland, Maine, 2013)!!

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