Celery is what I call a love
or hate it vegetable because of its slightly pungent taste. Some people add
meat into this dish but we love to eat our vegetables plain so that we can
enjoy the vegetable’s natural flavour and sweetness.
Celery (芹菜) is a vegetable with a long fibrous stalk tapering into
leaves. All parts of the celery including the seeds, roots, and
leaves can be eaten. It has anti-inflammatory properties that help to reduce
swelling and pain around the joints which is good for people suffering from
arthritis, rheumatism, and gout. This anti-inflammatory property
plus vitamin C lessen the severity of inflammatory
conditions like asthma. Its diuretic
properties stimulate urination therefore it is good for people with bladder
disorders, kidney problems, cystitis, and other similar conditions. The seeds
also assist in preventing urinary tract infections in women. Over eating celery
can cause bloating, gas and diarrhea as well
as malnutrition because it is a very low calorie vegetable. Celery is among a small group of foods that appear to
provoke the most severe allergic reactions and the seeds contain the highest
levels of allergen content.
Ingredients
3 celery stalks
½ medium sized carrot
Remove the fibrous veins
along the stalks so that it is not so tough for children and elderly people
Cut the celery diagonally
into bite size pieces
Slice the carrots
Heat up a little oil and
fry some chopped garlic and salt
Add the carrots and mix
well with the oil
Add the celery and mix
thoroughly
Add a little water to
prevent it burning
Season with pepper and a
little sugar
Stir until the celery
looks opaque then dish up and serve
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