Corn and Celery Stir-Fry

Name: Corn and Celery Stir-Fry
Total time: 15 min
Yield: 2 to 4 servings
Cuisine: chinese
Ingredients: 1 tablespoon neutral oil, such as canola or grapeseed; 1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon); 1 garlic clove, peeled and finely chopped; 4 scallions, white and green parts separated and cut into 1-inch pieces; 4 cups corn kernels (from 4 to 6 corn cobs); 2 celery stalks, halved lengthwise and thinly sliced; 1 teaspoon kosher salt (such as Diamond Crystal); 1/4 teaspoon white or black pepper; 1/2 cup pine nuts (or coarsely chopped cashews or peanuts); 1 tablespoon soy sauce or tamari; 2 teaspoons sesame oil; White or brown rice (optional)

By Hetty Lui McKinnon

Updated July 8, 2022

Corn and Celery Stir-Fry — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Rating: 4(247)
Comments: Read comments

Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 to 4 servings

1tablespoon neutral oil, such as canola or grapeseed
1(1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
1garlic clove, peeled and finely chopped
4scallions, white and green parts separated and cut into 1-inch pieces
4cups corn kernels (from 4 to 6 corn cobs)
2celery stalks, halved lengthwise and thinly sliced
1teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon white or black pepper
½cup pine nuts (or coarsely chopped cashews or peanuts)
1tablespoon soy sauce or tamari
2teaspoons sesame oil
White or brown rice (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat a large 12-inch skillet or wok on medium-high. When it’s hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
Step 2
Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
Step 3
Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).

Ratings

4 out of 5

247 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Ma Jie2 years ago

20 years ago, a cab driver in Beijing took four of us to a back-alley family restaurant where they served us this corn stir-fry. The pine nuts were browned slightly in oil first, set aside to add at the end. Celery and carrot were cut to corn kernel size and stir-fried before adding the corn. Seasoning was only salt and pepper. We've been serving it every summer since to friends and family. Maybe the extras in this version add to it, will try, but even the simpler variation is great.

kathryn2 years ago

I used frozen corn and it was delicious. I can imagine fresh corn would be the better way, so will try that next time. Pre toasted the pine nuts. It's an easy dish to make. I'm not a huge celery fan, but didn't mind it at all because the smokiness of the toasted pine nuts kept the celery as an under-flavor.

Scott R2 years ago

This was perfect as is. So delicious. Served with salmon and cucumber salad.

Ann Roberts7 months ago

One of my favorite NYTimes recipes--easy, fast, delicious.

Mark P.9 months ago

Our absolute favorite recipe on this website!

AJ1 year ago

Made this tonight, and added 2 jalapenos. Very simple and delicious. Will definitely make this again!

Private comments are only visible to you.