Diary of a Foodie

Chinese Celery Strips

Diary of a Foodie: Season One: Salt and Pepper

Serves4 to 6 (side dish)
  • Active time:15 min
  • Start to finish:15 min
January 2007
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  • 1 bunch celery (2 1/4 lb)
  • 1 scallion, minced
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1/8 teaspoon Asian sesame oil
  • Trim celery, reserving leaves. Cut ribs crosswise into 2-inch pieces, then cut each piece lengthwise into 1/8-inch-thick strips. Toss with celery leaves and remaining ingredients until combined well. Serve chilled or at room temperature.
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