It is hard to believe I used to hate Celery. I love it now, fresh OR cooked, in any flavours. I often pickle Celery with Soy Sauce and Rice Vinegar. Today I added Toban Djan (Chilli Bean Sauce) and Sesame Oil. I couldn’t wait for 30 minutes, so I enjoyed it straight away, but I needed to add 1 pinch Salt. DO NOT waste leaves. Mix the stalks and leaves all together.
Makes
2 to 4 Servings
Ingredients
2 stalks (about 200g) Celery *Leaves can be added
1/2 tablespoon Sugar
1/2 tablespoon Toban Djan (Chilli Bean Sauce)
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Sesame Oil
1 pinch Salt *optional
Method
- Wash Celery stalks and leaves. Cut stalks diagonally into 1cm thick slices. Cut thin stalks and leaves into the size that is easy to eat.
- Combine everything in a mixing bowl. Leave in the fridge for 30 minutes before serve, but you can enjoy it straight away. You might need to add a pinch Salt if you can’t wait.
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