When you’ve had your fill of heavy meats and fish, it’s time to explore lighter, vegetarian options that are equally satisfying.
Enter the delicious Celtuce Stir Fry – a delightful and nutritious dish that will leave you craving for more.
With its unique blend of flavors and refreshing crunch, this stir fry is the perfect addition to your culinary repertoire.
With my easy and fast Celtuce Stir Fry recipe, you can enjoy a delectable vegetarian dish that takes just 15 minutes to whip up.
What is Celtuce?
Celtuce, also known as stem lettuce or asparagus lettuce, is a unique vegetable that belongs to the Lactuca sativa species, which also includes common lettuce varieties.
Unlike regular lettuce, which is grown for its leaves, Celtuce is cultivated primarily for its thick, tender stem. The name “Celtuce” is a combination of “celery” and “lettuce,” as the vegetable exhibits characteristics of both.
In China, “Celtuce” is commonly known as “Wosun” or “Wo Sun” (莴笋).
How to peel and cut Wosun (Celtuce)
- Wash the Wosun: Start by washing the Wosun thoroughly under cold running water to remove any dirt or debris.
- Trim the Ends: Trim both ends of the Wosun with a sharp knife to create even edges.
- Cut into Sections: Using a knife, cut the Wosun into manageable sections, with each piece approximately 5 cm (2 inches) in length. This will make it easier to handle and peel.
- Stand the Section Upright: Take one section of the Wosun and stand it upright on the cutting board.
- Peel the Skin: Using a sharp knife, carefully peel off the outer skin of the Wosun from top to bottom. The outer skin can be tough and fibrous, so peeling it will reveal the tender and crisp inner part of the vegetable.
- Repeat for Other Sections: Repeat the peeling process for the remaining sections of Wosun.
Ingredients:
- Celtuce
- Garlic, minced
- Cooking oil
- Leek and fresh red chili pepper, will not only elevate the taste but also create an appealing presentation.
- Salt
- Chicken bouillon powder (option)
- White vinegar (option), if you prefer a tangy flavor, you can add a small amount of white vinegar to the stir fry. If it is not to your liking, feel free to omit it from the recipe.
Instructions:
Prepare the Celtuce
Begin by peeling the Celtuce and cutting it into manageable sections. Then, cut it into thin slices and stack the slices together and cut them into fine shreds.
Blanch the Celtuce
Bring a pot of water to a boil and gently lower the shredded Celtuce into the boiling water. Allow it to blanch for approximately 30 seconds, ensuring it remains vibrant and retains its fresh taste. Once blanched, quickly remove the Celtuce from the water, drain and set it aside.
Sauté the Aromatics
Heat the cooking oil in a wok or a large frying pan over high heat. Add the minced garlic to the hot oil, stir well and as its fragrance fills the air, gently add the blanched Celtuce to the wok, allowing it to mix and mingle with the sautéed garlic
Add a generous handful of leek and shredded red pepper. Add in the chicken bouillon powder and a pinch of salt.
Pouring a little white vinegar alongside the wok.
Stir-fry the Celtuce mixture on high heat for an additional minute.
Celtuce Stir Fry Recipe - Crisp and Refreshing
Ingredients
- 500 g Celtuce
- 20 g garlic minced
- 2 tbsp cooking oil
- 20 g Leek
- 20 g fresh red chili pepper julienned
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder option
- 1/2 tsp white vinegar option
Instructions
Prepare the Celtuce
- Begin by peeling the Celtuce and cutting it into manageable sections. Then, cut it into thin slices and stack the slices together and cut them into fine shreds.
Blanch the Celtuce
- Bring a pot of water to a boil and gently lower the shredded Celtuce into the boiling water. Allow it to blanch for approximately 30 seconds, ensuring it remains vibrant and retains its fresh taste. Once blanched, quickly remove the Celtuce from the water, drain and set it aside.
Sauté the Aromatics
- Heat the cooking oil in a wok or a large frying pan over high heat. Add the minced garlic to the hot oil, stir well and as its fragrance fills the air, gently add the blanched Celtuce to the wok, allowing it to mix and mingle with the sautéed garlic
- Add a generous handful of leek and shredded red pepper. Add in the chicken bouillon powder and a pinch of salt.
- Pouring a little white vinegar alongside the wok.
- Stir-fry the Celtuce mixture on high heat for an additional minute.
