Okay, who's not heard of celery? Now who's heard that there is something called Chinese celery? The two share a resemblance but one pales in taste compared to the other (personal opinion). The Chinese version is long, thin, leafy and bursting with celery flavour! I made this dish using strips of lean pork and a full package of pickled mustard greens. So savoury when cooked together with Chinese celery that you will need at least 2 bowls of steamed rice and perhaps a cold beer to wash it all down! This dish is especially nostalgic for me because pickled mustard is very 'chiu chow' and guess who is half 'chiu chow'? Me!!! Don't forget to give the pickled mustard a good soak and rinse to remove most of the saltiness or you are in for a big surprise! The summer cooking classes will no doubt be introducing this delicious dish too so stay tuned and sign up!