1. Remove leaves, tough ends and stringy portions of celery stalks; then cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.) Blanch to soften slightly. Place in a bowl.

2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss.

3. Refrigerate, covered, only to chill (about 20 minutes).

Abalone: 1/2 cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce.

Chicken: 1 cup cooked, either slivered or cut in strips. Omit the vinegar.

Shrimp: 1/4 cup, cooked and minced. Omit the sugar.

Walnuts: 1/2 cup, shelled and blanched.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.