Pickled Celery

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

Preparation

1
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.)
2
Blanch to soften slightly. Place in a bowl.
3
2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss.
4
3. Refrigerate, covered, only to chill (about 20 minutes).
5
NOTE: If the celery is young and tender, blanching isn't necessary.
6
VARIATIONS: Before step 2, add any of the following to the celery:
7
ABALONE: 1/2 cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce.
8
CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the vinegar.
9
SHRIMP: 1/4 cup, cooked and minced. Omit the sugar.
10
WALNUTS: 1/2 cup, shelled and blanched.

 



Yield:

6.0 servings

Added:

Monday, December 14, 2009 - 12:46am

Creator:

Anonymous

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