| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizer |
6 |
Servings |
INGREDIENTS
| 6 |
|
Celery stalks |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
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: 1/2 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: 1/4 cup, cooked and minced. Omit the sugar.
WALNUTS: 1/2 cup, shelled and blanched.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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