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GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Chop Suey

serves
prep time: 10
cook time: 21

ingredients

  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 1/2 teaspoons cornstarch
  • 1 pound pork tenderloin, cut crosswise into 0.125 inch-thick strips
  • 2 celery ribs diagonally cut into 0.25 inch-thick slices
  • 3/4 cup snow peas diagonally cut into 0.25 inch-thick slices
  • 1/2 pound bok choy, cut into 0.25 inch-thick slices (leaves and ribs separately)
  • 1/4 pound mushrooms cut into 0.25 inch-thick slices
  • 1 onion, halved lengthwise and into 0.25 inch-thick strips
  • 1 green bell pepper cut into 0.25 inch-thick strips, then halved crosswise
  • 1/4 pound mung bean sprouts, rinsed and drained
  • 1 (2/3 cup) can sliced water chestnuts
  • 1 (2/3 cup) can sliced bamboo shoots
  • Vegetable oil
  • Water
  • Salt and pepper to taste

directions

Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.

Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.

Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.

Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.

Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.