Celery and Pork Stir-Fry
Enjoy the perfect balance of textures and flavors with this quick Celery and Pork Stir-Fry! Crunchy celery pairs with tender, savory pork slices, all coated in a simple yet flavorful sauce of soy sauce, oyster sauce, and a hint of sugar. Ready in under 30 minutes, this dish is ideal for weeknight dinners—light, healthy, and packed with umami. The vibrant green celery adds a fresh, crisp bite, while the pork stays juicy and tender thanks to a quick marinade. Serve over steamed rice for a satisfying, well-rounded meal that’s as delicious as it is easy to make.
Equipment
- Wok or large non-stick skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Spatula or wooden spoon
- Small bowl (for sauce)
Ingredients
- For the Pork
- 300 g pork loin or shoulder thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tbsp vegetable oil for cooking
- For the Celery
- 4-5 large celery stalks trimmed and sliced diagonally into 2cm pieces
- 1 small onion thinly sliced (optional, for extra flavor)
- 2 cloves garlic minced
- 1 tsp grated ginger
- For the Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water slurry
- 1/2 tsp ground white pepper
- 1 tsp sesame oil for finishing
Instructions
- Marinate the Pork: In a mixing bowl, combine sliced pork, cornstarch, 1 tbsp light soy sauce, Shaoxing wine, and 1 tsp sesame oil. Mix gently until the pork is evenly coated. Let marinate for 10-15 minutes to tenderize.
- Prepare Vegetables & Sauce: Slice celery diagonally (this maximizes crunch), dice onion (if using), and mince garlic and ginger. In a small bowl, whisk together the sauce ingredients: light soy sauce, oyster sauce, sugar, white pepper, and cornstarch slurry. Set aside.
- Cook the Pork: Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add the marinated pork and spread it in a single layer. Cook for 2-3 minutes until seared on one side, then flip and cook for another 1-2 minutes until mostly cooked through (it will finish cooking with the celery). Transfer pork to a plate, leaving any oil in the wok.
- Sauté Aromatics & Celery: In the same wok, add garlic and ginger, sauté for 30 seconds until fragrant. If using onion, add it now and cook for 1 minute until slightly softened. Add celery and stir-fry for 2-3 minutes until crisp-tender (it should still have a slight crunch).
- Combine with Pork & Sauce: Return the pork to the wok, pour in the prepared sauce, and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the pork and celery evenly. Drizzle with 1 tsp sesame oil for extra aroma.
- Serve: Transfer to a serving plate and enjoy immediately with steamed rice or noodles.
Notes
Pork Tenderness Tip: Slicing pork against the grain (across the muscle fibers) makes it more tender—look for the lines in the meat and cut perpendicular to them.
Vegetable Variations: Add bell peppers, carrots, or snow peas for color and texture. Baby corn or water chestnuts also pair well for extra crunch.
Gluten-Free Option: Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.
Quick Dinner Hack: Prep all ingredients ahead of time (marinate pork and slice veggies) for a stress-free cooking experience.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain celery’s crunch.
Vegetable Variations: Add bell peppers, carrots, or snow peas for color and texture. Baby corn or water chestnuts also pair well for extra crunch.
Gluten-Free Option: Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.
Quick Dinner Hack: Prep all ingredients ahead of time (marinate pork and slice veggies) for a stress-free cooking experience.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain celery’s crunch.