How to prepare celery leaves Maziguhan

How to prepare celery leaves Maziguhan in an easy, fast and new way

When you purchase a group of celery, what do you do with the leaves and thin stalks? You are not discarding them, would you say you are? I here and there utilize them for soup and panfry, however this is my most loved approach to utilize them up. Attempt it once and you will never squander the celery leaves again. 

Fixings 

300 g Celery Leaves and Thin Stalks 

1/2 tablespoon Sesame Oil *OR Canola Oil 

1/4 teaspoon Salt 

1/2 tablespoon Sugar 

1 tablespoon Soy Sauce 

1 teaspoon Gochujang (Korean Spicy Miso) *OR Miso and Chili 

1-2 tablespoons Toasted Sesame Seeds 

Crisply Cooked Short Grain Japanese Rice 

Strategy 

Wash the Celery Leaves and Thin Stalks well and finely cleave up. You will get around 300g of them from one pack of celery. 

Warmth Oil in a skillet over medium to high warmth and cook Celery Leaves and Thin Stalks. Include the Salt, Sugar, Soy Sauce and Gochujang (Korean Spicy Miso) and continue cooking, blending great, until the point when the sauce is practically gone. 

Include the Toasted Sesame Seeds and join well. 

Blend the blend with naturally cooked rice, or you can essentially appreciate it with the rice.