Celery can be consumed in two different forms, the most common being the branches in North America, and the root is more popular in Europe.You may also find it in your favorite cocktails, sticks or celery salt.

The plant also called, Apium Graveolens, the scientific name, fortunately it was changed to Celery, can you imagine asking for a few more Apium Graveolens sticks on your vegetable tray ?

Romans and ancient Greeks were familiar with Apium Graveolens, I mean celery, It was also found in some pyramids of pharaohs like Tutankhamen in Egypt.

The plant was mainly growing in the wild and the culture of celery only started in the 16th century. In North America the most popular variety grown is the Pascal celery.

Celery is known as a very low calorie food. Both can be consumed either raw or cooked.

Ingredients:
6 dried shiitake mushrooms
250g good steak, finely sliced
2cm knob ginger, finely shredded
4 celery stalks
2 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1/2 iceberg lettuce, shredded
3 green onions, finely chopped
For the marinade
2 tbsp rice wine or dry sherry
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornflour

Directions:
Soak the mushrooms in hot water for 30 minutes. Toss beef and ginger with the marinade ingredients. Set aside for 30 mins.

Finely slice the celery on the diagonal. Drain the mushrooms, reserving the water, and finely slice, discarding the stalks.

Heat the oil in a wok or frypan until shimmering, add the beef and its marinade and stir-fry for 2 mins until well-coloured. Add the celery, mushrooms, soy sauce, oyster sauce, sesame oil and 100ml of the strained mushroom water, and stir-fry for 3-4 mins. Add the shredded lettuce and green onions, toss through, and serve hot, with rice.