Celery and pork stir-fry

Servings: 4

If you can’t find the Chinkiang (black) vinegar at your nearest Asian market, use balsamic vinegar. Serve with steamed white rice.

For the sauce

2 tablespoons water

1 tablespoon sugar

1 tablespoon Chinkiang black vinegar

2 teaspoons soy sauce

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

For the stir-fry

1 tablespoon canola oil

4 dried red chiles, crumbled (seeds discarded if you prefer less spicy heat)

1 teaspoon Sichuan peppercorns

5 medium ribs celery, sliced on the diagonal

1 green bell pepper, seeded and cut into thin strips

3 large cloves garlic, sliced thin

1 2-inch piece of fresh ginger root, peeled and sliced thin

6 scallions, sliced, white and green parts divided

8 ounces ground pork

1⁄4 cup roasted, unsalted peanuts, coarsely chopped

Kosher salt

1. For the sauce: Whisk together the water, sugar, Chinkiang vinegar, soy sauce, cornstarch and toasted sesame oil in a medium bowl.

2. For the stir-fry: Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the red chiles and Sichuan peppercorns; stir-fry for about 1 minute, until the chiles darken slightly.

3. Add the celery and green pepper; stir-fry for 3 to 4 minutes, until crisp-tender. Add the garlic, ginger and white parts of the scallion and stir-fry an additional 1 minute, until fragrant. Transfer to a plate.

4. Add the pork to the skillet and cook, breaking up the meat as you stir-fry, about 5 minutes, until browned. Add the celery mixture and stir to combine. Stir the sauce, add it to the skillet and stir to coat everything. Sprinkle the peanuts over the top, and season lightly with salt. Serve right away.

Nutrition per serving: 260 calories, 14 g protein, 13 g carbohydrates, 18 g fat, 4 g saturated fat, 40 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 6 g sugar