Spicy Cold Celery
spicy chili crisp or chili oil (or 1 t sambal oelek plus a few crushed Sichuan peppercorns)
large celery stalks, sliced thinly on an angle (about 2½ C)
I love this recipe, firstly because it gives me something to do with celery, which is always available and almost always languishing in the crisper of my refrigerator. Secondly, because it’s a great place to use a jarred sauce called “spicy chili crisp,” which you, like me, may be tempted to buy when you’re wandering the hot sauce aisle of your Chinese supermarket. The sauce is irresistible on account of its dragon’s-breath heat, the pleasing way the texture of the crisp fried chilies makes all foods more exciting to eat, and because of the reproachful look of the woman on the label.
This recipe is excerpted from Lucky Peach Presents 101 Easy Asian Recipes, by Peter Meehan and the editors of Lucky Peach.
- Stir together the soy sauce, sesame oil, vinegar, sugar, and chili crisp in a medium bowl until the sugar dissolves. Add the celery and fold to coat it in the dressing. Let stand 5 minutes and then eat. The celery will keep in the fridge, getting spicier all the while, for about 3 days.