Hot Asian Celery Salad Food

HOT ASIAN CELERY SALAD

Steps:

• Separate the sticks of celery from the plant, wash and trim.
• Cut every stick of celery verticall into halves. Bring all the half sticks together and cut all the sticks horizontally into 1 inch pieces.
• Boil 3 cups of water. Put the celery in the water as soon as the water boils.
• Take out the celery right before the water is about to boil again; drain. DO NOT take out after the water is boiled. Celery should still be crisp.
• In another pan, pour in the vegetable oil. Heat on high.
• Chop the green onion into very small pieces.
• Add the onion, ginger, and Chinese pepper into the pan. Cook for half a minute. Turn off heat.
• Add the celery and salt into the pan and mix. Serve and enjoy.

HOT CHINESE CHICKEN SALAD

Steps:

• With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
• Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
• Add soy sauce and monosodium glutamate until heated.
• Add lettuce and pimentos, toss lightly. Serve with rice.

CELERY SALAD

Steps:

• In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

SICHUAN CELERY AND TOFU SALAD

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.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.
• Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.