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. Bro Niu 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.

Who it suits / who should be cautious

• Suitable for people with high blood pressure, older adults concerned about cardiovascular health, and anyone looking for a light, cooling summer dish
• The combination of ingredients is considered broadly cooling in nature — ideal for hot-weather eating
• People with very cold constitutions or chronic diarrhoea may want to eat this in moderation

Why these ingredients (the food-therapy logic)

• Celery (xi qin): Slightly bitter and cooling; traditionally associated with calming liver heat and supporting healthy blood pressure. Chinese celery (zhong qin), if available, is considered to have an even stronger effect
• Water chestnuts (ma ti): Sweet and cooling; associated with clearing heat, resolving phlegm, aiding digestion and supporting blood pressure regulation
• Cloud ear fungus (yun er): Mild and neutral; valued for supporting blood, nourishing the lungs and assisting with blood pressure balance
• Jellyfish (hai zhe): Salty and neutral in nature; traditionally associated with clearing heat, resolving phlegm, improving digestion, lubricating the intestines, and supporting healthy blood pressure. Regular consumption is also linked with helping prevent arterial hardening in traditional food therapy

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Western celery	3 liang (~115 g)	Remove tough outer strings before cutting
Water chestnuts	6 pieces	Peeled and sliced
Cloud ear fungus	1 small handful	Soaked until soft, rinsed
Pre-soaked jellyfish	2 liang (~75 g)	Must be soaked and desalted (see method)
Oil, rice wine, light vegetable stock	to taste
Seasoning (salt, light soy, etc.)	to taste	Keep it light

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Huoma Junxing): What other vegetables have a similar effect to Western celery, for times when it is hard to find? Bro Niu: When Western celery is not available, try Chinese celery (zhong qin) — available at Chinese or Asian grocers. Its therapeutic effect is actually considered stronger than Western celery, though it has a slight bitterness. Pair it with carrot to balance the flavour.

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Published July 23, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.