Yield: 6 Servings
|1 tablespoon||Soy sauce|
|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, .