Peas and Chinese Celery
By Melissa's Corporate Chefs


1/4 pound Chinese Celery peeled and cut into 1/2 inch pieces 
1/2 stick Butter 
1 Shallots chopped 
16 ounce Frozen Peas thawed 
1 teaspoon celery salt 
Salt and Fresh Ground Black Pepper to taste 


Boil Chinese Celery in large pot of boiling salted water until just tender, about 5 minutes. Drain. 

Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes. 

Add Chinese celery, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes. 

Season with salt and pepper to taste.