Pickled Celery

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.