Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)

Stir-Fried Celtuce Tops with Wild Mushrooms

Stir-Fried Celtuce Tops with Wild Mushrooms

Bacon and shiitake mushrooms are cooked with hearty stem-lettuce leaves in this simple stir-fry from Lillian Chou.Ingalls Photography

Bacon and shiitake mushrooms are cooked with hearty stem-lettuce leaves in this simple stir-fry from Lillian Chou. This recipe first appeared with the 2015 SAVEUR 100 item Raid the Asian Market.

Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)
Bacon and shiitake mushrooms are cooked with hearty stem-lettuce leaves in this simple stir-fry from Lillian Chou.
Yield: serves 4

Ingredients

  • 2 lb. celtuce (stem lettuce) with leaves, stalks discarded or reserved for another use
  • 2 tbsp. light soy sauce
  • 1 tbsp. shaoxing jiu (Chinese rice wine)
  • 1 tsp. toasted sesame oil
  • 12 tsp. cornstarch
  • 12 tsp. kosher salt
  • 1 slice bacon, minced
  • 2 tbsp. canola oil
  • 1 (1") piece leek, white part only, minced
  • 8 large shiitake mushroom caps, halved

Instructions

  1. Chop leaves into 2" pieces. Stir soy sauce, wine, sesame oil, cornstarch, and salt in a bowl; set sauce aside. Heat a 14" flat-bottomed wok over medium-high. Cook bacon until fat is rendered, 1–2 minutes. Add oil and leek; cook until soft, about 30 seconds. Add mushrooms; cook until soft, 1–2 minutes. Add reserved leaves; cook until wilted, 1–2 minutes. Stir in reserved sauce; boil until thickened, about 1 minute more.