Celery and Carrot Tossed with Sesame

Instead of the sesame oil, use chile oil or go neutral with canola or vegetable oil. This is a recipe that can easily be doubled.

Yield: 2 servings as a nibble or side

• 4 large ribs celery, cut on the diagonal into thin pieces, each a generous 1/8 inch thick and 3 inches long
• 3 inches carrot, halved lengthwise and cut into thin piece, about half the thickness of the celery
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon sesame oil
• 2 pinches ground, toasted Sichuan peppercorns

Instructions

1. Put the celery and carrot into a bowl. Bring half a kettle of water to a boil, turn off the heat. After the boiling subsides, pour enough water over the vegetables to cover. Set aside for 2 minutes, until you can bend a piece of celery so the ends nearly touch.
2. Drain the vegetables, flush with cold water, and set aside to drain. Wipe the bowl dry, then stir together the salt, sugar and sesame oil in the bowl; don’t worry about dissolving the sugar and salt. Shake excess water from the vegetables before adding them to the bowl. Stir to coat. Set aside for a couple of minutes to develop the flavor. Taste and add extra salt or sugar.
3. Transfer to a plate and sprinkle on the Sichuan peppercorn. Serve.

From: http://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html