Yen Can Cook ~ Celtuce Stir Fry

I have been cooking this vegetable quite frequent recently because I like the delightful crunchy texture of it. If you’re not familiar with this vegetable, let me do a short introduction about it.

This is Celtuce, 莴笋 “Wo Sun”, otherwise known in English as stem lettuce, asparagus lettuce, celery lettuce, or Chinese lettuce. It is common at Chinese markets but less available elsewhere. 

Celtuce is a varietal of lettuce and there are different types of celtuce in different area of China. In general, they can be classified into two groups–the first group is to use the stem and the other group is to use leaves. Celtuce belongs to the former group. 

Grown primarily for its thick stem, celtuce which looks like a broccoli’s stalk but larger. Celtuce can be eaten raw or cooked. The stem is in pale green (after being peeled), crunchy and mild in flavour. Get one and try out my simple recipe if you see any in market!

 

Ingredients (Serve: 3-4)

400g celtuce, peeled & sliced

2 eggs, beaten

1 packet Shimeji Mushroom

3 cloves garlic, sliced/minced

Cooking oil

Sauce

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sugar

2 tablespoons water

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Step 1: Heat oil in skillet, pour in the beaten egg, stir and scramble the egg is barely set. Dish up and set aside. 

Step 2: In the same skillet, saute garlic till fragrant. Add in Shimeji Mushroom, sliced celtuce and all ingredients of sauce, cook and stir for another 2 minutes until Shimeji Mushroom is soften. 

Step 3: Add in the scrambled egg, stir to mix. Serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

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