Best Chinese Celery Salad Recipes

CHINESE SESAME CHICKEN WITH CELERY SALAD

Chinese Sesame Chicken With Celery Salad image

Make and share this Chinese Sesame Chicken With Celery Salad recipe from Food.com.

Provided by Cook Food Mood

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons sesame seeds
3 chicken breasts
1 teaspoon five-spice powder
2 teaspoons light soy sauce
3 stalks celery
1/2 teaspoon ground ginger
4 teaspoons sesame oil
4 teaspoons light soy sauce
4 teaspoons olive oil

Steps:

Toast sesame seeds on shallow baking tray at 350F for 5 minutes. Alternatively, you may buy toasted sesame seeds from supermarkets.
Place water and chicken in pan. Make sure chicken is well covered with water.
Add spice powder and soy sauce before bringing slowly to boil. Simmer over low fire, covered until chicken is just cooked.
When chicken has cooled, cut into slices.
Chop celery diagonally and boil in chicken broth for a minute. Towel dry celery to remove excess moisture from celery.
Combine rest of ingredients and mix well with chicken and celery. Serve with sesame seeds.

Nutrition Facts : Calories 294, Fat 20.6, SaturatedFat 4.4, Cholesterol 69.6, Sodium 598.2, Carbohydrate 2.2, Fiber 0.9, Sugar 0.7, Protein 24.4

SICHUAN CELERY AND TOFU SALAD

Sichuan Celery and Tofu Salad image

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

Ingredients

1 cup peanut oil
1 piece ginger, 2 inches long, cut into 3 or 4 slices
1 piece cinnamon, 3 inches long
3 cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 star anise
1 tablespoon Sichuan peppercorns
1/4 cup red chile flakes, or more to taste
Salt
1 bunch Chinese celery, or regular celery, thinly sliced
4 to 6 ounces pressed tofu, thinly sliced or julienned

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

SICHUAN TOFU GAN AND WARM CELERY SALAD

Sichuan Tofu Gan and Warm Celery Salad image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 tablespoons chili oil, plus more for garnish
1 tablespoon chili bean paste
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sichuan peppercorns
1 large clove garlic, coarsely chopped
3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick
One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices
1 teaspoon light soy sauce
Sea salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup roasted salted peanuts

Steps:

Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl.
Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout.
Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste.
Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.