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Chinese celery salad-Chinese food and natural health for February 04

Chinese celery salad with peanuts

Chinese celerysalad with peanuts

Ingredients

300gcelery

100g cooked peanuts

Seasoning

Peanutoil

2 tbsp spicy oil 

1 tbsp salt of sesame oil

5 minutes 

Steps Chinese celery salad: 

1.Remove the leaves of celery and wash.

2.Add water to the pot and boil, add peanut oil and blanch celery prepared in thepan for 3-4 minutes.

3.Remove the celery, put them in cold water, then remove and drain, strip the oldskin and cut the celery into pieces. Put the celery in a plate, add salt,peanuts, chili oil and sesame oil, mix well and serve.

Chinese celery salad

Ingredientsfor Chinese Sweet and Sour Soup Recipe

-MARYWILSON BWVB02B

1Raw chicken breast (1/2 lb)

1/4ts Salt

1ts Cornstarch

3tb Water

1ts Soy sauce

2cn (10 1/2 oz ea) condensed

–beef broth

1Soup can water

1cn (4 oz) sliced mushrooms and

–liquid

2tb Vinegar

1tb Sugar

Lemonslices

ChineseSweet and Sour Soup Preparation

Skinchicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt.Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth andwater. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegarand sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, acruet of vinegar on the table. Makes 4 to 6 servings.

Ingredientsfor Chinese Sweet and Sour Pork Recipe

3/4lb Pork shoulder; in 1/2 cubes

1tb Soy sauce

1/2ts Salt

3/4c Flour

2tb Cornstarch

1/4ts Baking powder

1/4ts Baking soda

1/4ts Salt

3/4c Water

2tb Oil

2md Onions; cut in eighths

2md Carrots; peeled, sliced

-diagonally

1Green pepper; in 1 chunks

1Clove garlic; chopped

1c Canned pineapple chunks;

-drained

2c Oil

1c Water

1/3c Dark brown sugar

2tb Cornstarch

2tb Cider vinegar

2tb Catsup

2tb Soy sauce

Hotcooked rice; for 4

ChineseSweet and Sour Pork Preparation

Inmed. bowl, make batter of flour, cornstarch, baking powder, baking soda, saltand water. Blend until smooth with fork. Set aside. In wok or frypan, heat 2 T.oil. Add onions, carrots, green epper and garlic. Cook, stirring freqauentlyfor 2 minutes over Medium-High heat. Add pineapple chunks. Stir-fry for 1minute. Remove fruit and vegetables from wok. Set aside. In wok or saucepan,heat oil to 365 f. on thermometer. Ad pork to batter and toss to coat. Withspoon, drop a few pork cubes in hot oil. Cook for 4-5 minutes until crisp andbrown. remove with slotted spoon. Drain on paper towel. Keep warm in 200 f.oven. Repeat. Cool oil. Strain with cheesecoth and store in refrigerator. In amedium saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsupand soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with hotcooked rice.

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