Celtuce and mushroom stir fry at home

This is a blog post on celtuce and mushroom stir fry. Celtuce is a cross between celery and lettuce. It is grown in the spring and summer season. Celtuce originates from China but it has been making an appearance in western cuisines. Celtuce is easily grown from spring in the UK. Personally I have yet to grow any. Otherwise, it is available from independent Chinese grocers. The tip in buying celtuce is that buy not the big thick stems but young stems. As the big thick steam tend to have tough fibrous skin which inedible. Celtuce can taste bitter before cooking but don’t worry too much about it the cooking will take the bitter taste away.

As I said before celtuce needs to be peeled and sliced before cooking. It comes with a tough layer of the stem which has to be peeled away to reveal it’s juicy middle crunchy. After that slice, it thinly then use it in stir-fry dishes. The fibrous part is whitish and thick in appearance. Above in the picture, there are still some fibrous parts that I latter peel away.

Celtuce and mushroom stir fry recipe

INGREDIENTS

3-4 celtuce stems
150 grams oyster mushroom
half medium brown onion
3 cloves garlic
3 cm ginger
1 tbsp cooking oil
1 tsp soya sauce reduced salt

INSTRUCTIONS

Prepare the stir fry vegetables

Peel and slice the celtuce as instructed. Cut the abalone mushroom into strips.Peel and dice the onion. Then peel and chop the garlic finely. Finally peel and sliced the ginger into slivers.

Cooking the stir fry

In a frying pan or wok heat the oil up till it’s hot. Add the onion and fry for 1-2 minutes then add the garlic and ginger. Fry till fragrant. Then add the celtuce and mushroom. Fry till the mushroom starts to soften add soy sauce. Take off the heat.

Thank you for dropping by. Do have look at my other stir fry recipes like water bamboo stir fry, prawn and samphire stir fry and water spinach stir fry.