Pickled Celery
By: Anonymous
Published: Monday, December 14, 2009 - 12:46am

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.