I usually only buy celery when I need it in a recipe. However, most recipes call for a stick or two and I always end up with a huge bunch leftover. As such, I am always on the lookout for ways to use up celery. Some things I’ve done before include celery sticks with a garlic yogurt dip (yogurt, garlic powder/minced garlic, salt, pepper), including it in soups (such as my 3-2-1 soup) and this spicy cold celery dish. This dish can be found on the menus of Shanghainese restaurants. I’ve never ordered it before though since I refuse to pay money for a simple dish like this.
The recipe is simple and easy to do. Letting it sit overnight, or for at least 3 hours is crucial as the flavors need time to set in. It’s also important in the first step not to set aside the celery too long with the salt and sugar. You want the celery to remain crunchy and crisp.
Spicy Cold Celery
(taken from here)
- 1 pound celery, cut into 2-inch sticks
- 1 tablespoon, plus 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons vinegar (rice or cider)
- 1 garlic clove, minced
- 1 teaspoon chili oil, or 1/2 teaspoon chili flakes (optional)
- Mix the celery with salt and 1 teaspoon sugar and set aside for 10 minutes.
- Whisk together the remaining ingredients.
- Rinse, drain and pat dry the celery and combine with the dressing. Let it stand in the refrigerator overnight, or for at least 3 hours.
- Serve chilled.