“Celery” in Tagalog is commonly called kinchay or kintsay, though Filipino speakers may also use the English word “celery.” This recipe puts celery to work in a quick Filipino-style guisado, sautéed with garlic, onion, tomato, and soy sauce for a savory vegetable side that pairs easily with rice.
Ingredients
- 1 tablespoon neutral cooking oil (15 ml)
- 4 cloves garlic, minced (about 12 g)
- 1 small yellow onion, thinly sliced (about 100 g)
- 1 medium ripe tomato, diced (about 120 g)
- 1 pound celery stalks, trimmed and sliced diagonally ¼ inch thick (450 g; about 6 cups)
- 1 medium carrot, peeled and cut into thin matchsticks (about 100 g; 1 cup)
- 2 tablespoons soy sauce (30 ml)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- ¼ cup water or low-sodium vegetable broth (60 ml)
- 1 teaspoon calamansi juice or lemon juice, plus more to taste (5 ml)
- 2 tablespoons chopped kinchay/kintsay, Chinese celery, or flat-leaf parsley (about 5 g), optional
Instructions
- Prepare the vegetables. Rinse the celery and carrot under cool running water and dry them. Trim off the celery’s base and any damaged leaves, then slice the stalks diagonally. Keep the slices close in thickness so they cook evenly. Mince the garlic, slice the onion, and dice the tomato.
- Soften the aromatics. Heat the oil in a large skillet or wok over medium heat. Add the garlic and onion and cook for 2 to 3 minutes, stirring often, until the onion begins to soften and the garlic smells fragrant. If the garlic starts to brown quickly, lower the heat.
- Cook the tomato. Stir in the diced tomato and cook for about 3 minutes, pressing a few pieces with the back of a spoon until they soften and release some juice. The tomato adds a little body and gentle acidity; it should not need to become a smooth sauce.
- Season and add the vegetables. Pour in the soy sauce and water or broth, then add the celery, carrot, and black pepper. Toss thoroughly so the vegetables are lightly coated. Cover the skillet and cook for 5 minutes, stirring once halfway through.
- Finish to your preferred texture. Uncover and cook for another 2 to 4 minutes, stirring frequently. The celery should be hot and tender-crisp, not limp, and the carrot should be just tender. If the pan becomes dry before the vegetables are ready, add water 1 tablespoon (15 ml) at a time.
- Season and serve. Remove the pan from the heat. Stir in the calamansi or lemon juice and optional chopped kinchay. Taste before adding salt, since soy sauce is already salty. Serve hot.
Tips
- Know the Tagalog terms. Kinchay or kintsay usually refers to Chinese celery, which has thinner stalks and a stronger, more herbal flavor than the familiar wide-stalked celery. In everyday conversation, “celery” may also be used. This dish uses regular stalk celery; the optional kinchay supplies that more pronounced Filipino-market aroma.
- Slice evenly and keep the crunch. Thin, consistent celery slices cook quickly. Start checking after 5 minutes covered; cook longer only if you prefer softer vegetables. Overcooking makes celery limp and can leave the skillet watery.
- Adjust the salt carefully. Soy sauce varies in saltiness, so taste at the end before adding salt. Use low-sodium soy sauce if you want more control, or replace it with 1 tablespoon (15 ml) fish sauce for a stronger, distinctly savory flavor.
- Use fresh, crisp celery. Choose firm stalks without limp leaves or soft, discolored patches. If the outer ribs are especially stringy, peel away the tougher fibers with a vegetable peeler before slicing.
Serving Suggestions
Serve the guisado warm beside steamed white rice, garlic rice, or brown rice. It also works as a vegetable side for grilled fish, roast chicken, or pan-fried tofu. For a simple rice bowl, spoon the vegetables and their light pan juices over rice and add a fried egg cooked until both yolk and white are firm. If serving alongside a salty main dish, keep the soy sauce as written and finish with citrus rather than extra salt.
Variations
For a more substantial meatless meal, add 8 ounces (225 g) sliced mushrooms with the tomato; cook until their released liquid has mostly evaporated before adding the celery. For a protein variation, stir in 8 ounces (225 g) firm tofu cut into cubes and lightly browned in a separate pan. You can also add ½ cup (75 g) sliced red bell pepper with the carrot for sweetness and color.
If Chinese celery is available, use ½ cup (about 25 g) chopped leaves and thin stems in place of the optional garnish; its flavor is more intense, so start with less and taste. Flat-leaf parsley is a milder, easier-to-find substitute, while ordinary celery leaves add a familiar celery flavor. For a gluten-free version, choose soy sauce labeled gluten-free or use tamari, checking the product label.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The celery will soften as it sits, so the leftovers are best used in a rice bowl, omelet, or quick soup rather than expected to retain their original crunch. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator, knowing that the vegetables will be softer after thawing.
Reheat only the portion you plan to eat in a covered skillet over medium-low heat with a splash of water, stirring until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer, especially if the dish has been combined with other leftovers. Do not leave cooked vegetables at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
What is celery called in Tagalog?
Kinchay or kintsay is a common Filipino term, especially for Chinese celery. Usage varies, and speakers may simply say “celery” for the wide-stalked vegetable sold in many supermarkets.
Is kinchay the same as celery?
They are related culinary greens, but they are not always the same variety. Kinchay usually means Chinese celery, which has slender stems and a stronger flavor; common Western celery has thicker, crunchier stalks. This recipe is written for standard stalk celery.
Can I make this without tomato?
Yes. Leave it out and add 1 to 2 tablespoons (15 to 30 ml) more water or broth if the pan looks dry. The result will be less tangy and less saucy, but the garlic, onion, soy sauce, and celery still make a flavorful side.
Can I prepare the vegetables ahead?
You can wash and slice the celery and carrot up to 2 days ahead, then store them covered in the refrigerator. Keep the cut vegetables dry so they do not become soggy, and chop the tomato and aromatics closer to cooking time for the freshest flavor.
Why did my celery turn watery?
Celery releases moisture as it cooks, particularly when crowded or cooked for a long time. Use a large skillet, avoid adding extra liquid unless needed, and uncover the pan for the final few minutes so excess moisture can evaporate.
Can I use frozen celery?
Fresh celery gives the best crisp-tender texture. Frozen celery becomes softer after thawing, so it can still be used in a cooked dish, but add it near the end and cook just until heated through. It is better suited to soups and stews than a quick sauté.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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