Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage Recipe

Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage Recipe

A quick and easy stir-fry with celery root, fennel, and Chinese sausage. [Photograph: Shao Z.]

Note: Nam Prik Pao, also known as Thai chili jam, is available at most well-stocked Asian grocery stores and online. It also goes by "roasted chili paste" or "roasted chili paste in soybean oil."

About the Author: I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to cure after school snack attacks and a way to keep myself entertain. That's how my love for food and cooking started, and it continues to grow. I blog at friedwontons4u.com and I am on twitter @friedwontons4u.

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  • Yield:Serves 4
  • Active time: 20 minutes
  • Total time:20 minutes


  • 1/2 pound Chinese sausage, sliced on a bias into 1/4-inch thick slices
  • 1 medium celery root, cut into 1/4 inch-thick matchsticks
  • 8 cloves garlic, thinly sliced
  • 1 small head fennel, sliced thinly
  • 3 stalks celery, cut into 1/4 inch-thick matchsticks
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1 teaspoon nam prik pao
  • 2 teaspoon shaoxing wine


  1. 1.

    Place sausage in a large wok or skillet over high heat. Cook, stirring, until sausages have released oil and a crisp, about 4 minutes. Transfer sausage to a plate, leaving the oil in the pan.

  2. 2.

    Return to heat. Add celery root and cook, stirring, until tender, about 3 minutes. Add garlic, fennel, celery, and salt and cook, stirring, until vegetables are tender and fragrant, about 2 minutes. Add soy sauce and nam prik pao. Stir well. Return sausage to the skillet and add wine. Cook briefly until wine evaporates, about 1 minute. Transfer to a serving platter and serve immediately.