Celtuce Stir Fry

Craving a flavorful stir-fry but don't want to use the same old vegetables and flavors? Look no further than a Celtuce Stir Fry! This is my mom's Celtuce recipe who was born in China. She had them growing in the garden, but easily found in Asian grocers. So grab your wok and let's get cooking!

Why You'll Love This Celtuce Recipe

• Different - not your typical stir fry (no Oyster Sauce, no Hoisin or Teriyaki) enjoy the amazing flavors with tangy Black Chinese Vinegar and Tomato Paste
• Serving Versatility - perfect with Lagman Noodles which is in the style my mom made it, or with Steamed Rice or Chinese Noodles
• Easy Fry - like all stir frys, quickly fry and serve (with an video to help you)
• Veggie Packed - healthy, filled with vegetables like Celtuce, Green Beans and Bell Peppers

What is Chinese Lettuce?

Celtuce or Stem Lettuce, is a crunchy and delicious green stem vegetable (the stem is peeled like a carrot before using). Also called Asparagus Lettuce (Спаржевый салат), Celery Lettuce or Chinese Lettuce. Usually found in Asian grocers, grown widely in China (called woju), added to stir fry, salads, or pickled. Celtuce has a nutty, cucumber taste that's mild, which pairs perfectly with strong flavors.

Ingredients You'll Need

• Celtuce Stems - 3 peeled stems, ok to use more
• Garlic Scapes - adds an amazing flavor and texture (can skip if hard to find)
• Green Beans - perfect to stir fry
• Red Peppers - use Bell Peppers, add sweetness to balance flavors
• Onions - yellow or white onions
• Garlic - a whole head, the more the merrier
• Beef - sliced thinly for a stir fry
• Tomato Paste - crucial for flavor and color of sauce
• Chinese Black Vinegar - the secret ingredient that makes this recipe taste so amazing!

How to Cook Celtuce

1. Prepare Vegetables - peel Celtuce stems and chop into 2" lengths. Slice each piece into rectangle slivers. Slice into thick matchsticks. Chop Garlic Scapes and Green Beans into 1½" pieces. Thinly slice Onions and Red Bell Peppers and mince garlic head.
2. Stir Fry Vegetables - Using a wok or large pan, stir fry the vegetables individually, adding 2 cloves of minced garlic in the last minute before removing. Set aside in a bowl. Do not stir fry the red peppers in advance, but leave for last step.
3. Stir Fry Beef - Fry beef strips until cooked. Add garlic, pinch of salt and toss and fry for 1 minute.
4. Finish the Stir Fry - Add tomato paste to beef and cook for 2 minutes. Add Chinese Black Vinegar and mix. Toss through red peppers and return the rest of the cooked vegetables and mix together. Add boiling water, mix and adjust salt and Chinese Vinegar as per taste.

Stir Fried Celtuce Serving Suggestions

All Stir Fried Vegetables are served over a starch. Best when served over thick, hand pulled Lagman noodles, but that's impossible to find (unless you make them from scratch! Here are some alternatives.

• Udon Noodles - preferred noodle for this recipe, sold in frozen packs - just need to be quickly boiled before serving
• Soba Noodles - made from Buckwheat, earthy flavor
• Hokkien Noodles - wheat noodles, great with stir fry
• Steamed Rice - fluffy steamed rice is easy to make, and already in your pantry

Chinese Black Vinegar

Chinese Black Vinegar is the hero flavor of this celtuce recipe. There are many varieties of Chinese Black Vinegars, but they don't all taste the same. Made from glutinous rice, black sticky rice or sorghum with millet, all resulting in a unique flavors. Which Chinese Vinegar is best? Here are my suggestions.

• Greatwall Black Vinegar - the most flavorful black vinegar, made with millet and sorghum. Versatile, perfect for braised meats, stir fries, broth, noodles and marinades - take the time to find this vinegar!
• Shanxi Vinegar - made with sorghum, barley and grains, a premium vinegar in China. Fermented, malty taste, perfect to serve with noodles
• Chinkiang Black Vinegar - made from glutinous rice, used for dipping dumplings or in sauces, easily found in most Asian supermarkets
• Chinese Red Vinegar - a substitute for Black Vinegar, made in Fujian China from red yeast rice. Best for dipping dumplings or wontons

Recipe Tips and FAQs

• Add Chili Garlic Sauce - you'll love the fresh flavor kick of serving with Chili Garlic Sauce, or add homemade Lazadhzan Chili Sauce
• Extra Vinegar - Chinese Black Vinegar is always served on the table with this stir fry. Add more to adjust flavors to your own plate
• Garlic Scape Substitute - use Chives or Garlic Chives, or you can skip completely, just add extra green beans and garlic cloves
• Make it Vegetarian - skip the meat, substitute with tofu or just add extra veggies

Storage and Reheating

• Fridge - place in an airtight container. Keep refrigerated and enjoy within 5 days.
• Reheating - place inside a wok or frying pan and heat through over medium-high heat. Alternatively microwave for 2 minutes, adding 30 minutes incrementally as needed.

Asian Recipes You'll Love

• How to Cook Snow Peas
• Lagman Hand Pulled Noodles with Stir Fry
• Grilled Chicken Wing Skewers
• Chinese Roast Duck in Master Stock
• Asian Noodle Salad - Funchoza
• Zucchini Stir Fry
• Chinese Chicken Wing Stir Fry
• Sambal Kicap - Sweet Spicy Garlic Sauce
• Sweet Chili Chicken Drumsticks

A tasty recipe using the popular Chinese vegetable; Stem Lettuce, Chinese Lettuce or Celtuce. You'll love the combinations of vegetables balanced with garlic and Chinese vinegar. Bon Appetit! Приятного аппетита!

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