「Celery and Tea Tree Mushroom Salad」

Ingredients and amounts

• Canned tea tree mushrooms, 1 jar
• Celery, 250-300g (preferably 30cm tall celery sprouts; if unavailable, use regular celery or Chinese celery, blanched briefly)
• Sesame oil, 5ml
• Oyster sauce, 7ml
• Premium light soy sauce, 3ml
• Salt, 2g

Step-by-step method

1. 1

   Step 1

   If using regular celery (not celery sprouts), boil a kettle of water and set aside.

2. 2

   Step 2

   Wash the fresh celery sprouts or celery, removing any yellow leaves. Set aside.

3. 3

   Step 3

   If using regular celery, remove the leaves and set them aside in a separate bowl. Slice the stalks into 2-3mm wide strips. This helps them blanch faster and more evenly for a crispier texture.

4. 4

   Step 4

   Cut the celery sprouts into 4cm segments. Set aside.

5. 5

   Step 5

   If using regular celery, bring the boiled water to a boil in a pot.

6. 6

   Step 6

   If using regular celery, blanch the celery strips for about 20 seconds, then add the leaves and blanch for 5 more seconds. Drain and immediately transfer to cold water. Drain again and set aside.

7. 7

   Step 7

   In a bowl, combine the blanched celery or celery sprouts with the salt, sesame oil, oyster sauce, and premium light soy sauce. Mix well.

8. 8

   Step 8

   Add the tea tree mushrooms to the bowl and mix until evenly combined.

9. 9

   Step 9

   Plate the salad.

10. 10

    Step 10

    Serve immediately.