Andrew T Trembley

Chicken sautéed with 5-spice. Carrot and celery sliced ultra-thin dressed/marinated with soy, rice vinegar, sesame oil (with a bunch of ginger and a bit of chili flake and garlic). Throw all together with bowtie pasta (not very Chinese, I know, but best for pasta salads). Dress with mayo thinned with a bit more sesame oil, soy and rice vinegar.