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Pickled Celery |
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Serves: 6
Print this Recipe
6 stalks celery
1 tablespoon soy sauce
1 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
Few drops sesame oil
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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