Instructions: 1. Remove leaves, tough ends and stringy portions of celery stalks; then cut in 1-inch sections. (If stalks are wide, cut lengthwise in half first.)

Blanch to soften slightly. Place in a bowl.

2. Combine soy sauce, vinegar, salt, sugar and sesame oil. Add to celery and toss.

3. Refrigerate, covered, only to chill (about 20 minutes).

NOTE: If the celery is young and tender, blanching isnt necessary.

VARIATIONS: Before step 2, add any of the following to the celery:

ABALONE: 1/2 cup canned, either slivered or cut in strips. Omit the vinegar; double the soy sauce.

CHICKEN: 1 cup cooked, either slivered or cut in strips. Omit the vinegar.

SHRIMP: 1/4 cup, cooked and minced. Omit the sugar.

WALNUTS: 1/2 cup, shelled and blanched.

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