Side Pannel
Pickled Celery
Ingredients List
- 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
Directions
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.
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.
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