Onion, Celery and Red Kidney Bean Stir-Fry

Why people make this dish

Nourilo discovered this combination in a restaurant during a trip — a stir-fry of celery with fresh lily bulb and kidney beans that was surprisingly fresh and light. Back home, he recreated it with onion instead of lily bulb, keeping all the healthy goodness. The result is a vibrant, quick weeknight dish that covers a lot of nutritional ground.

In Cantonese food therapy, both celery and onion have long associations with supporting cardiovascular health — they’re frequently recommended for people looking to manage blood pressure or blood sugar through diet. Red kidney beans add protein and fibre, making this a satisfying side dish that also supports digestion and reduces cholesterol absorption.

Method

1. Wash the celery, pull off any tough strings, and cut into bite-sized pieces.
2. Peel the onion and cut into chunks.
3. Heat oil in a wok or frying pan over medium-high heat. Add the minced ginger and stir until fragrant.
4. Add the onion first and stir-fry until lightly golden and softened.
5. Add the celery and kidney beans. Season with salt, soy sauce, and pepper.
6. Toss everything together over high heat for a minute or two until the celery is just cooked but still has a slight crunch. Serve immediately.

Nourilo’s Tips

Red kidney beans are excellent for vegetarians and anyone watching their weight or blood lipids — rich in protein and fibre, zero fat. They help slow cholesterol absorption and support blood sugar control. The combination of these three ingredients makes for a dish that is far greater than the sum of its parts from a nutritional perspective. If you can find fresh lily bulbs (xian bai he), try adding them too for an elegant variation on this dish.