Savory Cuttlefish and Crisp Celery Stir Fry

Ready to embark on a culinary adventure that transforms simple ingredients into an elegant and deeply satisfying dish? This stir-fry is a beautiful lesson in contrasts. It pairs the tender, savory notes of rehydrated cuttlefish with the bright, snappy crunch of fresh celery. Don’t be daunted by the multi-hour preparation time listed; most of that is completely hands-off soaking time. The actual cooking process is a classic, high-heat stir-fry that comes together in under ten minutes! The result is a light yet flavorful dish with a sophisticated, clean taste that is both comforting and exciting. It’s the perfect recipe to try when you want to step away from the usual and create something truly special and memorable in your own kitchen.

Before you begin, let’s gather our ingredients. The beauty of this dish lies in its simplicity, so quality matters.

For the Stir-Fry (Serves 2-3):

• Dried Cuttlefish: 150 grams (about 5.3 ounces). Look for this in the dried seafood section of an Asian supermarket or online. It looks like a firm, pale, flattened piece of seafood. We’ll be bringing it back to life with a long soak. If you absolutely cannot find it, you can substitute with about 250 grams (about 9 ounces) of fresh or thawed frozen squid or cuttlefish, cleaned and sliced. If using fresh, you can skip the long soaking step entirely.
• Celery: 225 grams (about 8 ounces), which is roughly 4-5 medium stalks.
• Shaoxing Cooking Wine: 1 tablespoon. This is a key aromatic for authentic flavor. A good substitute is dry sherry. In a pinch, a dry white wine will also work.
• Salt: ½ teaspoon, or to taste.
• MSG (optional): ¼ teaspoon. This is an umami enhancer. If you prefer to omit it, you can add a small pinch of sugar to round out the flavors, or simply let the natural savory taste of the cuttlefish shine through.
• Neutral Cooking Oil: 2 tablespoons, such as canola, grapeseed, or vegetable oil.

Here is your step-by-step guide to creating this delightful dish. Follow along closely, and you’ll have a restaurant-quality meal on your table in no time.

1. First, gather your two primary ingredients: the dried cuttlefish and the fresh celery.

2. The most important preparation step is rehydrating the cuttlefish. Place the dried cuttlefish in a large bowl and cover it completely with cool water. Let it soak for 3 to 4 hours. To ensure it rehydrates evenly and stays fresh, change the water once about halfway through the soaking time.

3. After soaking, the cuttlefish will have softened and expanded. Drain it, and you’ll find a hard, chalky piece inside—this is the cuttlebone. Gently pull it out and discard it. Give the cuttlefish a final thorough rinse under cold water.

4. Place the rehydrated cuttlefish on a cutting board and slice it into bite-sized pieces or strips.

5. Now, for the celery. A great trick for extra-tender celery is to remove the tough outer strings. You can do this by snapping the end of a stalk and pulling the strings down its length, or by simply using a vegetable peeler to lightly shave the outer, rounded side. Rinse the destringed celery well.

6. Place the clean celery on your cutting board and slice it on a diagonal into diamond-shaped pieces about a quarter-inch thick. This cut not only looks beautiful but also increases the surface area for quicker, more even cooking.

7. Bring a small pot of water to a rolling boil. Add the sliced celery and blanch for just 1 to 2 minutes. This brief cooking time is key—it tenderizes the celery slightly while keeping it crisp and locking in its vibrant green color. Immediately drain it and set it aside.

8. Place a wok or a large skillet over high heat. Once it’s hot, add the oil. When the oil shimmers, carefully add the sliced cuttlefish. Stir-fry for a moment, then pour in the Shaoxing wine. The wine will sizzle and help to cook off any strong fishy aroma, leaving only a pleasant, savory scent.

9. Continue to stir-fry the cuttlefish for about 1-2 minutes, tossing it constantly to ensure it cooks evenly.

10. Now, add the blanched celery to the wok. Toss everything together for about another minute, allowing the flavors to meld.

11. Sprinkle in the salt.

12. Add the MSG, if you’re using it.

13. Give everything one final, quick toss to ensure the seasonings are evenly distributed. The entire stir-frying process should be fast and energetic! Remove from the heat and serve immediately.

The moment I took my first bite, I was captivated. The aroma alone was a wonderful mix of the savory sea and fresh greens. The rehydrated cuttlefish was perfectly tender with a satisfying, meaty chew, carrying a deep umami flavor that was incredibly delicious. Paired with the celery, which remained wonderfully crisp, watery, and bright, each mouthful was a perfect balance of texture and taste. It’s a dish that feels both light and deeply nourishing. Served with a simple bowl of steamed jasmine rice, it makes for an elegant and wholesome meal. This recipe is a fantastic way to explore different textures and flavors in your kitchen. I truly hope you give it a try. Let me know in the comments how it turns out for you or if you discover any fun variations