Chinese Cold Celery Slices Food
CHINESE COLD CELERY SLICES
My mother learned this recipe from classes she took with Yo Yee back in Maryland and it was a staple in our household growing up. Serve as a little appetizer/side dish to nibble on. The longer the dish sits, the more the sauce absorbs.
Provided by alvinakatz
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together soy sauce, salt, sesame oil, sugar and hot sauce. Set aside.
- Slice celery on a slight diagonal and scald in a pot of boiling water for 2 minutes.
- Drain and put celery in ice cold water for 1 minute. Drain again and pour the sauce over the celery.
Nutrition Facts : Calories 26.5, Fat 1.6, SaturatedFat 0.2, Sodium 744.1, Carbohydrate 2.5, Fiber 0.5, Sugar 2, Protein 0.8
CHINESE CELERY STRIPS
Categories Garlic Appetizer No-Cook Low Carb Quick & Easy Celery Summer Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 5
Steps:
- 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.
CHINESE PORK SLICES
In Canada, when we order chinese food, we always get this as an appetizer and I finally got this recipe right after much tweaking. It's flavour is right on and the pork is very tender. Does not include marinating time.
Provided by bailey46
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except pork.
- Place pork and marinade in a ziplock bag.
- Keep in fridge 24 hours turning bag occasionally.
- Preheat oven to 425.
- Place pork on a foil-lined baking sheet.
- Roast for 25-30 minute.
- Let sit for 5 minute before slicing into medallions.
Nutrition Facts : Calories 616.6, Fat 19.3, SaturatedFat 6.4, Cholesterol 224.5, Sodium 1766.3, Carbohydrate 36, Fiber 0.9, Sugar 32, Protein 73.6
SICHUAN CELERY AND TOFU SALAD
This otherwise simple salad, adapted from a dish at Szechuan Gourmet in Manhattan, may require a trip to a Chinese market for Szechuan peppercorns and pressed tofu. And you'll need to make your own chili oil! But here's the thing. The effort, which really isn't much more than difficult shopping, produces an elegant dish that is worth whatever shoe leather or mileage you'll expend getting the ingredients together. It is astonishingly good. And we'll even allow one substitution. You can use regular celery instead of the Chinese version!
Provided by Mark Bittman
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.
- Put a pot of salted water over high heat and bring to a boil. Add celery and blanch for about a minute; drain in colander and run under cold water to stop the cooking process.
- Layer celery and tofu on serving plates, drizzle with chili oil and sprinkle with salt.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 44 grams, Carbohydrate 11 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 361 milligrams, Sugar 2 grams, TransFat 0 grams
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