500 grams (1.1 lb) celery
30 grams (1 oz) bean curd cheese
10 grams (2 tsp) sugar
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) salad oil
1. Cut the celery on a slant into shreds. Quick-boil these along
with bean curd cheese which should also be cut into shreds of
preferable thickness. When the water boils, take out, drain off the
water and place in a bowl.
Heat the oil in a wok to 200-220:C (390-430:F) and pour on the
celery and bean curd cheese. Add the salt, sugar, MSG, and salad
oil. Mix well and serve.
Features: Brightly colored.