Irene Kuo

Peppercorn-Oil “Choked” Celery

椒油熗芹菜

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

A northern specialty, this gorgeous dish combines light-green celery with sherry-soaked pink dried shrimp. The celery is parboiled, then marinated, or “choked,” with the shrimp and peppercorn oil.

Ingredients

  • 2 tablespoons dried shrimp
  • 2 tablespoons dry sherry
  • 1 bunch

Method

Put the shrimp in a small bowl, add the sherry, cover, and soak overnight or for 8 hours. The sherry not only softens the shrimp but also neutralizes their strong smell. Thirty minutes before using them, add 2 tablespoons boiling water to the sherry, cover, and continue to soak.

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