Ch'in Ts'ai Pan Kan Szu

Name: Ch'in Ts'ai Pan Kan Szu
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 stalk celery or 2 celery hearts; 2 pieces pressed spicy bean curd; 2 tablespoons Braggs liquid aminos or 2 tablespoons light soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon msg; 2 tablespoons finely shredded szechwan preserved vegetables (optional)

Submitted by That is Dr House to

"Celery with seasoned pressed bean curd by Florence Lin from Chinese Vegetarian Cooking"

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Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

1 stalk celery or 2 celery hearts
2 pieces pressed spicy bean curd
Dressing
2 tablespoons Braggs liquid aminos or 2 tablespoons light soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon msg
2 tablespoons finely shredded szechwan preserved vegetables (optional)

directions

The two squares of bean curd is 3 X 3 X 1/3 inch.
Scrape off outer layer of celery rib. Break ribs in half and destring. Wash, drain and dry. Cut croswise into small slices. There should be about 4 cups when you are done. Place in salad bowl.
Slice bean curd laterally, making layers 1/16 inch thick. Cut into fine julienne strips. There should be 2 cups. Combine with celery.
Combine the dressing ingredients. Mix until sugar and salt are completely dissolved in soy sauce. Pour over the tofu and mix just before serving.
Serves 4 with other dishes.
You may add the Szechuan to the dish to add tang. This is Szechuan Cha Ts'ai
Reduce salt if needed.
The recipe for the Seasoned Press Bean Curd is Wu Hsiang Tou Fu Kan.
Phil's note: Freeze the tofu it will make it easier to work with. The tofu called for here is Cotton tofu.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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