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

Name: Stir-Fried Celtuce Tops with Mushrooms (Xianggu Chao Wosun Ye)
Total time: PT0D0H0M
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; 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

Serves
serves 4

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.

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

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Instructions

Step 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.