Stir-Fried Celtuce Stem

Method4 steps · about 15 min

1. 1

   Step 1: Remove the leaves and then peel off the hard skin from the head.

   Uses 200 g Celtuce Stem

2. 2

   Step 2: Cut the peeled stem into sections about 3 cm long, then slice thinly or cut into small strips. Following the saved source article, bring a pot of water to a boil with a small pinch of salt, blanch the slices 10 seconds and drain completely.

   Blanch sliced celtuce 10 seconds · 1 minUses Peeled celtuce stem · Water as needed for blanching celtuce stem · 1 small pinch salt for blanching water

3. 3

   Step 3: Heat the wok until hot, add the measured 2 tablespoons cooking oil and fry garlic (1), optional dried chili sections and optional Sichuan peppercorns (1 tbsp) until fragrant without burning. Omit both chili and peppercorns for the source garlic-only version.

   Uses 1 garlic clove · 1 tbsp Sichuan peppercorn · 2 dried chili peppers (cut into sections) · 2 tbsp. cooking oil

4. 4

   Step 4: Add the drained celtuce slices to the flavored oil and add a pinch of finishing salt. Stir-fry quickly until the slices are hot and coated, retaining their crisp texture. Drizzle sesame oil before transferring to serve.

   Uses Briefly blanched thoroughly drained celtuce slices · Garlic/chili/Sichuan-peppercorn flavored oil · pinch of salt · Sesame oil to drizzle at finish (quantity unspecified)