Spicy Cold Celery
Northern Chinese and Taiwanese meals--especially in restaurants--often begin with a little nibble, dishes of savory snacks that are set on the table with tea. They are generally items that you can pick up with your chopsticks and pop in your mouth in one motion. This cold celery dish is a perfect example, with just the right gentle crunch and bite to whet your appetite.
Excerpted from The Best Recipes in the World by Mark Bittman Copyright © 2005 by Mark Bittman. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- 1 pound celery stalks
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon sugar
- 3 tablespoons dark sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons vinegar, preferably rice or cider
- 1 garlic clove, minced
- 1 teaspoon chili oil, optional
- Cut the celery into 2-inch lengths. Mix with the salt and 1 teaspoon of the sugar and set aside for 10 minutes while you whisk together the remaining ingredients.
- Rinse, drain, and pat dry the celery, then toss with the dressing. Let stand in the refrigerator for at least 3 hours and up to a day. Serve chilled.
Serving Size: 4
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Preparation Time: 10 minutes