Celtuce Recipes. That makes this recipe around 800 years old. And heres a recipe for a simple Sichuan celtuce stir-fry from the blog China Sichuan Food where youll also find recipes for wood-ear stir-fry with celtuce and yam and celtuce salad with spring.
Its a mainstay in its native China where its typically stir-fried but it has also shown up on upscale restaurant menus like Eleven Madison Park in New York City where the kitchen braises it and at Seattles Restaurant Marron where it was paired with striped bass pictured below. 1 tbsp cooking oil. Do no over cook the celtuce or it will fall apart.
That makes this recipe around 800 years old.
First soak the wood ears in warm water to rehydrate this should take about 30 minutes. Cook until the bottom is set then scramble the eggs with a spatula until the eggs are broken into smaller pieces and just cooked through. To prepare the celtuce leaves tear the leaves off the stem and rinse them thoroughly with cold tap water to remove any dirt. Stir a few times to release the fragrance.
