Pickled celery

Yield: 6 Servings

Measure Ingredient
6 Celery stalks
1 tablespoon Soy sauce
1 tablespoon Vinegar
½ teaspoon Salt
½ teaspoon Sugar
3 drops Sesame oil; more or less

1. Remove leaves, tough ends and stringy portions of celery stalks; then cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.) Blanch to soften slightly. Place in a bowl.

2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss.

3. Refrigerate, covered, only to chill (about 20 minutes).

NOTE: If the celery is young and tender, blanching isn't necessary.

VARIATIONS: Before step 2, add any of the following to the celery: ABALONE: ½ cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce.

CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the vinegar.

SHRIMP: ¼ cup, cooked and minced. Omit the sugar.

WALNUTS: ½ cup, shelled and blanched.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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