Chinese cold-dish celery

I’ve never managed to properly replicate the deliciousness of celery salad as found in Chinese restaurants. So I posed the question to the available authorities, and I have a new recipe to try out.

From a friend of my mother-in-law: De-string and cut celery into pieces. Blanch pieces in boiling water for 1 minute (leave heat on high for rolling boil) until bright green then shock in cold/ice water. Drain, then dress with salt mixed with sesame oil. Let sit a long while to absorb flavor. Drain off dressing and serve cold.

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