Celery and Paprika Kinpira

Sweet bell pepper and aromatic celery meet up with Japanese seven-spice chili pepper.

Cooking time

10min

Calories

61kcal

Sodium

500mg

Nutrition facts are for one serving.
Kinpira refers to a Japanese "saute and simmer" cooking technique.

Ingredients(Servings: 2to3)

Directions

Cut the celery diagonally into 5 mm (0.2 in.) width slices, julienne the bell pepper into 5 mm (0.2 in.) width pieces, and break apart the shimeji mushrooms.
Heat the vegetable oil in a fry pan over medium heat, add in and spread out (1), saute for 2 minutes.
Gently saute while turning over the ingredients, then move to the edges of the fry pan to open a space in the middle. Into the open space, add the soy sauce, simmer for 30 seconds to 1 minute, then spread throughout until all ingredients are coated. Serve onto plates and sprinkle on the seven-spice chili pepper.

Cooking Basics

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

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