One of my husband's favorite restaurants in the world is Peking Gourmet Inn in Falls Church, Virginia. If you haven't been there, you're in for a treat. The restaurant on the outside is nothing to look at. It's in a pretty commercial area, in a strip mall, and looks teeny tiny. Upon walking in, you'll realize the place is huge. The walls are covered with photos of political big wigs that have dined there. Apparently it was former President George Bush Senior's favorite take out spot. As far as my husband goes, he goes for the food, not the ambiance. Grey not only loves their duck (the signature dish), but also their Peking celery. A few visits ago, he weaseled out the recipe from our favorite server.
It's incredibly easy and delicious, so if you're looking for something to do with your celery, give this three ingredient snack a whirl. The only thing I have ever seen Grey cook before is spaghetti and even that, um, well, something wasn't quite right about it. It was pasta with a hint of nasty...no clue why. This celery was a completely different story; it disappeared in about 30 seconds, with my two-year-old scarfing the most of it.
(similar to that served at Peking Gourmet Inn in Falls Church, VA)
celery, scrubbed and cut into thin pieces
soy sauce or liquid aminos
Bring water to a boil. Toss in celery for 17 seconds in boiling water. Drain. Plunge into ice water for a minute or two. Meanwhile, mix up equal parts soy sauce and sesame oil. Dry off celery. Toss in the soy/oil mixture to coat celery well. Drain on a paper towel. Crunch away.