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Name: Pickled Celery
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 6 Celery stalks; 3 dr Sesame oil; more or less; 1 tb Soy sauce; 1 tb Vinegar; 1/2 ts Salt; 1/2 ts Sugar

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INGREDIENTS

6 Celery stalks
3 dr Sesame oil; more or less
1 tb Soy sauce
1 tb Vinegar
1/2 ts Salt
1/2 ts Sugar

Servings

INSTRUCTIONS

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 isnt 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. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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Pickled Celery

6 Celery stalks
3 dr Sesame oil; more or less
1 tb Soy sauce
1 tb Vinegar
1/2 ts Salt
1/2 ts Sugar

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 isnt 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.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 6 Servings

Calories: 12
Calories from Fat: 1 (8%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 74.1mg		3 %
Potassium 111.9mg		3 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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