This recipe appears in:Spicy Stir-Fried Fennel, Celery, and Celery Root With Chinese Sausage
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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- 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
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.
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.