Celery, Water Chestnut and Jellyfish Stir-Fry

Why people make this dish

When the weather is hot and sticky, appetite tends to wane — and it is tempting to reach for something salty or pungent just to make food more interesting. But heavily salted food raises blood sodium levels, which can in turn push blood pressure up. Nourilo put this fresh, lightly flavoured vegetable dish together as a practical summer solution: four ingredients that Chinese food therapy has long associated with supporting healthy blood pressure, combined into a simple stir-fry that works well as a side dish for any meal.

Method

1. Prepare the jellyfish: soak the dried/salted jellyfish in clean water for 1–2 days, changing the water several times throughout. Once desalted, rinse well and slice into thin strips. Drop the strips into a pot of boiling water and immediately turn off the heat. Scoop them out at once, drain and set aside — do not overcook or they will become rubbery.
2. Remove the tough strings from the celery stalks, wash well and cut into sections.
3. Peel the water chestnuts and slice.
4. Soak and rinse the cloud ear fungus until soft; drain.
5. Heat oil in a wok. Add the celery, water chestnuts and cloud ear fungus; stir-fry until fragrant.
6. Add a splash of rice wine, seasoning and a little light vegetable stock. Cook for 6–8 minutes.
7. Thicken lightly with a small amount of cornstarch slurry.
8. Turn off the heat, toss in the jellyfish strips, mix well and plate up.

Nourilo’s Tips

This dish works to clear summer heat, dissolve phlegm, help manage blood pressure and support healthy cholesterol levels. It is also considered a good everyday cancer-prevention dish in traditional wellness cooking. The key to preparing the jellyfish is patience — the longer you soak it and the more times you change the water, the better the texture and the lower the salt. Plunge it into boiling water and turn off the heat right away; leaving it in the hot water will make it shrink and toughen. If you cannot find Western celery, Chinese celery (zhong qin) is an excellent substitute with a slightly more intense flavour.