Why you’ll love this recipe
- Incredible Texture: Celtuce, also known as Chinese stem lettuce, offers a unique “crunch” that stays firm even after stir-frying.
- Simple Aromatics: The heavy use of minced garlic creates a fragrant, savory oil that perfectly complements the mild, nutty flavor of the vegetable.
- Vibrant Presentation: Cutting the celtuce into diamond shapes makes this simple side dish look like a professional restaurant creation.
Key Ingredients
- Celtuce (Wosun): The star of the show; look for firm stems with a bright green interior for the best flavor and snap. You can buy them on Weee!
- Minced Garlic: Using a generous amount of garlic is essential to provide the aromatic base that elevates the mild flavor of the stem.
- Oyster Sauce: This adds a hit of savory umami and a glossy sheen to the vegetable without overpowering its natural taste.
✅Quick Tip: Always blanch your celtuce in salted boiling water before stir-frying to lock in its bright green color and ensure even cooking.
Key Steps
- #1: The Diamond Cut: Slicing the stem on a diagonal and then turning it to cut diamonds increases the surface area for the sauce to cling to.
- #2: The Salted Blanch: Boiling the pieces for 2 minutes softens the tough fibers while keeping the center perfectly crisp.
- #3: Flash Stir-Fry: Once the garlic is fragrant, work quickly on high heat so the celtuce stays crunchy rather than becoming mushy.
Expert Narrative
Celtuce, or Wosun, is often a mystery to western home cooks, but in a Chinese kitchen, it is a prized ingredient for its versatility. Unlike standard lettuce, we eat the thick, succulent stem. This stir-fried version is a masterclass in “Qing Chao”—a technique focused on freshness and light seasoning. By blanching the vegetable first, you effectively “set” the color and texture, allowing the final stir-fry to take only seconds. This ensures the garlic stays fresh and aromatic rather than burnt.
Garlic Stir-Fried Celtuce
A vibrant and crunchy vegetable dish featuring diamond-cut celtuce stir-fried with aromatic minced garlic and savory oyster sauce.
Ingredients
Instructions
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Peel the 1 whole celtuce thoroughly to remove the woody outer skin and slice the tender inner stem into uniform diamond shapes.
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Bring a pot of water to a boil, add 1 teaspoon salt, and blanch the celtuce for 2 to 3 minutes until slightly softened but still crisp.
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Drain the blanched celtuce and set aside.
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Heat 2 tablespoons of oil in a pan or wok over medium-high heat.
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Add the 2 tablespoons minced garlic and sauté until fragrant but not browned.
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Toss in the blanched celtuce and stir-fry for 1 minute to coat with the garlic oil.
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Stir in 1 tablespoon oyster sauce, toss quickly to combine, and serve immediately while hot.
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