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

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
• ¹⁄₂ tsp. cornstarch
• ¹⁄₂ 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.