Pickled Celery

Photo: flickr user cote

Ingredients

6 Celery stalks

1 tablespoon Soy sauce

1 tablespoon Vinegar

1/2 teaspoon Salt

1/2 teaspoon Sugar

3 dsh 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: 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.

6.0 servings

Monday, December 14, 2009 - 12:46am

Anonymous