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Diary of a Foodie
Chinese Celery Strips
Diary of a Foodie: Season One: Salt and Pepper
Serves
4 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.
Recipe and Food Styling by
Lillian Chou
Keywords
diary of a foodie
,
lillian chou
,
chinese
,
celery
,
asian
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