TtoE winter celery

In the last few weeks, the local supermarkets' produce sections have featured large displays of winter-harvested vegetables. One vegetable abundant from December to February is celery. It's not an Asian green veg, but one of European origin and widely used in Japanese recipes. When the big harvests come in, you might see larger stalks and discounted prices.

In summer, マリネ, marine, or marinated vegetables chilled in the fridge, including celery, are the way to go. This winter, I'm stir-frying the bountiful celery. New to my side dish repertoire is celery stir-fried in olive oil and seasoned with pepper, sesame seeds, and soy sauce. They keep well in the fridge.

A pro tip - even slightly wilted celery perks right up with just a few minutes in the fry pan. Two stalks made for a side dish with dinner and a bento-box filler. It was tastier than I imagined.

Are you seeing a lot of celery at low prices in the shops? How do you prepare celery?