Savory Seaweed and Celery Greens Stir Fry

If you’re looking for a dish that is bursting with unique flavor, incredibly fast to make, and uses up an ingredient you might normally throw away, you’ve come to the right place. This stir-fry is a true game-changer. Ready in just 10 minutes from start to finish, it’s the perfect weeknight side dish. The cooking technique is a simple, high-heat stir-fry, which makes it perfect for even novice cooks. The flavor profile is a delightful surprise: the fresh, slightly peppery taste of celery leaves meets the savory, umami-rich chewiness of kelp, all brought together with a fragrant kick of garlic and a touch of heat. It’s light, crisp, and so delicious you’ll want to eat it straight from the pan.

Before we get cooking, let’s gather our ingredients. The beauty of this recipe is its simplicity, but don’t let the short list fool you; the flavors are bold and satisfying.

For the Stir-Fry:

• Celery Leaves: A generous handful, from one bunch of celery. Don’t throw these flavor-packed greens away!
• Kelp: 150g (about 5.3 ounces). This is the star of the show, providing a wonderful savory flavor and chewy texture. You can typically find this in Asian grocery stores, either dried (which will need rehydrating) or, more conveniently, pre-cooked and shredded in refrigerated packages.
  • What is Kelp? Kelp (or haidai) is a type of large, edible seaweed. It’s packed with nutrients and has a distinct umami taste.
  • Good Substitutions: If you can’t find kelp, you can use rehydrated wakame seaweed, which is commonly used in miso soup. For a non-seaweed alternative, finely shredded kale or Swiss chard can work, though the flavor profile will shift from oceanic to more earthy.
• Garlic: 2-3 cloves, thinly sliced.
• Fresh Red Chili: 1 small chili, or to taste. This adds a gentle warmth.
  • Substitution: A pinch of red pepper flakes is a perfect substitute.
• Peanut Oil: About 1 tablespoon.
  • Substitution: Any neutral high-smoke-point oil like canola, grapeseed, or sunflower oil will work well.
• Light Soy Sauce: 1 to 2 teaspoons. This is for saltiness and umami, not color.
  • What is Light Soy Sauce? This is the standard, all-purpose soy sauce used for seasoning. It’s thinner and saltier than dark soy sauce. Regular Kikkoman soy sauce or a gluten-free Tamari are excellent substitutes.
• Salt: a pinch, to taste.

Now for the fun part! This dish comes together in a flash, so it’s essential to have all your ingredients prepped and ready by the stove before you even turn on the heat. This is the golden rule of stir-frying.

1. First, prepare your celery leaves. Wash them well and pat them dry to prevent the oil from splattering. Give them a rough chop; no need to be precise. Set them aside.
2. Next, get the kelp ready. If you bought prepared, shredded kelp, simply give it a rinse and drain it very well. If it’s not already in strips, slice it into thin, noodle-like shreds. The shreds should be easy to pick up with chopsticks or a fork.
3. Prepare your aromatics. Thinly slice the garlic cloves and cut the red chili into small rings. For less heat, you can remove the seeds from the chili.
4. It’s time to cook! Place a wok or a large frying pan over high heat. Once the pan is hot, add the peanut oil and swirl to coat the bottom. Add the sliced garlic and chili. Stir-fry for about 20-30 seconds until they become wonderfully fragrant—this is your flavor base. Immediately add the chopped celery leaves and shredded kelp. Season with the salt and a splash of light soy sauce. Toss and stir-fry everything together for just 1-2 minutes. The goal is to quickly heat everything through and just barely wilt the celery leaves so they retain their bright color and a bit of crispness. Don’t overcook it!
5. And that’s it! Immediately transfer the stir-fry to a serving plate. It’s best enjoyed hot as a side dish, especially with a bowl of steamed rice.

The first time I made this dish, I was truly struck by how much flavor could come from so few ingredients in so little time. The result is a vibrant, aromatic side that feels both grounding and refreshing. You get a textural contrast between the tender-crisp celery leaves and the satisfyingly chewy kelp. The garlic and chili create a warm, fragrant background, while the soy sauce and the natural saltiness of the kelp provide a deep umami flavor that keeps you coming back for more. It’s a perfect illustration of how simple, humble ingredients can be transformed into something truly special. I promise, you’ll never look at a bunch of celery the same way again. Give it a try and let me know what you think in the comments below. Happy cooking