Definition: According to The Oxford Companion to Food, the Chinese have been using celery since the 5th century AD. Originating from a wild celery found in Asia, Chinese celery is quite different from regular celery, which is European in origin. The stalks are much thinner (they are also hollow), and the color can range from white to dark green.
Along with a different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries. Chinese celery can be stored along with regular celery in the vegetable crisper section of the refrigerator, where it will keep for several days. Rinse before using.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Along with a different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries. Chinese celery can be stored along with regular celery in the vegetable crisper section of the refrigerator, where it will keep for several days. Rinse before using.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
