Cold-Tossed Celery in Garlic Vinaigrette

Name: Cold-Tossed Celery in Garlic Vinaigrette (涼拌芹菜)
Yield: Yields 3 cups, enough to serve 6 as a crunchy addition to a cold meal, 8–10 as part of an assortment of “Little Dishes.”
Cuisine: Chinese
Ingredients: 2 pounds young, firm celery, lighter rather than darker green (to yield 1 pound after trimming or 5 cups raw celery fingers); ¼–½ teaspoon hot chili oil; 1½ teaspoons unseasoned Chinese or Japanese rice vinegar; 2 tablespoons sugar; 1 tablespoon plus 2 teaspoons thin (regular) soy sauce; ½ teaspoon sugar; 1–1½ teaspoons freshly minced garlic; 1 teaspoon coarse kosher salt; 2 tablespoons Chinese or Japanese sesame oil

涼拌芹菜

Preparation info

Yields 3 cups , enough to serve
6
as a crunchy addition to a cold meal

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

If you have stared helplessly in Chinese restaurants at dishes loaded with forlorn, economic squiggles of stir-fried celery, then here is a dish to restore your confidence in real Chinese cooking. It is a crunchy, lightly spiced “pickle,” as much at home at a Western barbecue as on a Hunan table. For celery-haters like myself, it is a revelation.

Buy only pale green-white celery, with smooth, full ribs, fresh tips, and delicate, tender leaves. If you hav

Ingredients

Asia
China
Side dish
Vegan

Ingredients

Method