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SPRING ONION AND CELERY
BUNDLES |
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Serves 6
4 stalks celery
1 bunch spring onions (scallions)
1 oz butter
1 tsp celery seeds
1 tbsp honey
1/2 cup chicken stock
1 tsp soy sauce
1 tsp cornstarch |
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CUT THE CELERY into
4 inch lengths.
Then cut the celery into strips the same
thickness as spring onions.
Cut the roots from spring onions.
Cut into 4 inch lengths.
Reserve the spring onion tops for ties.
Plunge the spring onion tops into boiling water 30
seconds, or until bright green, then plunge
immediately into iced water.
Drain and pat dry with paper towels.
Combine the spring onion and celery stalks.
Divide into six bundles.
Tie each bundle firmly with a spring onion top.
Heat the butter in a frying pan.
Fry bundles quickly over medium-high heat for 1
minute each side.
Remove from the pan.
Add the celery seeds and cook for 30 seconds.
Add the honey, stock, soy sauce and blended corn
starch and 1 tsp water.
Bring to boil and reduce heat, stirring
continuously.
Add spring onion and celery bundles.
Simmer gently for 7 minutes, or until bundles are
just tender.
Serve with a little of the cooking liquid. |
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