Ever stumbled upon a strange-looking vegetable at the market, resembling a thick-stemmed lettuce or perhaps a celery stalk that decided to cosplay as romaine? Chances are, you might have encountered celtuce, also known sometimes as asparagus lettuce or stem lettuce. While relatively common in Chinese cuisine, it’s steadily gaining fans worldwide for its unique texture and subtly delicious flavour. If you’ve managed to get your hands on some, or are simply curious, let’s dive into some tasty and healthy ways to prepare this intriguing vegetable.
Getting to Know Celtuce
First off, what exactly is celtuce (Lactuca sativa var. augustana)? It’s a cultivar of lettuce, but unlike most lettuces grown primarily for their leaves, celtuce is prized for its thick, tender stem. The name itself is a portmanteau of ‘celery’ and ‘lettuce’, which hints at its characteristics, although the flavour isn’t strongly like either. The stem is the star: crisp, juicy, and with a mild, slightly nutty taste that some compare to asparagus or bamboo shoots, but really, it has its own distinct profile. The leaves are edible too, though they can lean towards bitterness, especially mature ones.
The real magic of celtuce lies in its texture. When raw or lightly cooked, it offers a fantastic crunch that holds up better than many other vegetables. This makes it incredibly versatile, lending itself well to a variety of cooking methods.
Prepping Your Celtuce: The Essential First Steps
Before you can enjoy its unique qualities, a little prep work is necessary. Don’t be intimidated; it’s quite straightforward.
Separate Leaves and Stem: Gently pull or cut the leaves away from the top of the stem. Set the leaves aside for now – we’ll talk about them later.
The Crucial Peel: This is the most important step! The outer layer of the celtuce stem is fibrous and quite tough. You need to remove it thoroughly. Use a vegetable peeler or a small paring knife. Start from the top (where the leaves were) and peel downwards, removing the greenish outer skin until you reach the pale, almost translucent, jade-green core. Be generous with your peeling; you want to get rid of all the stringy bits. The peeled stem should feel smooth.
Cut it Up: Once peeled, the celtuce stem is ready for chopping. How you cut it depends on your recipe:
- Matchsticks or Julienne: Ideal for stir-fries and salads, allowing for quick cooking and easy eating.
- Thin Rounds or Coins: Great for pickling, salads, or adding texture to dishes.
- Diagonal Slices: Perfect for stir-fries, offering more surface area for sauces.
- Chunks or Cubes: Suitable for soups, stews, or braising where you want a more substantial bite.
Wash and Dry: Give your cut celtuce pieces a quick rinse under cold water and pat them dry, especially if you’re planning to stir-fry them (excess water can make them steam instead of fry).
Tasty Preparation Methods: Raw Delights
Celtuce truly shines when its crispness is preserved. Eating it raw is one of the best ways to appreciate that delightful texture.
Simple Celtuce Salad
This is perhaps the easiest way to enjoy it. Thinly slice the peeled celtuce stem (rounds or matchsticks work well). Toss it with a light, refreshing dressing. A classic Asian-inspired vinaigrette works wonders:
- Combine rice vinegar, a splash of light soy sauce, a drizzle of sesame oil, a pinch of sugar, and maybe some finely minced garlic or ginger.
- For a bit of heat, add some chili flakes or a dash of chili oil.
Toss the celtuce in the dressing just before serving to maintain maximum crunch. You can also add other crunchy elements like thinly sliced radishes, carrots, or bell peppers. Some toasted sesame seeds sprinkled on top add a nice finishing touch.
Quick Pickled Celtuce
Pickling enhances the crunch and adds a tangy counterpoint. This isn’t about long-term preservation but creating a quick, flavourful side dish or condiment.
Slice the peeled celtuce stem into thin rounds or batons. Prepare a simple pickling brine:
- Heat equal parts rice vinegar and water with sugar and salt to taste (e.g., 1/2 cup vinegar, 1/2 cup water, 2 tbsp sugar, 1 tsp salt). You can adjust sweetness and saltiness.
- Add optional flavourings like smashed garlic cloves, slices of ginger, or a few Sichuan peppercorns for a numbing tingle.
- Pour the warm (not boiling) brine over the celtuce in a clean jar. Let it cool, then refrigerate for at least 30 minutes to an hour before serving. It gets better after a few hours.
These quick pickles are fantastic alongside rich or heavy meals, cutting through the fat with their bright acidity and crispness.
Tasty Preparation Methods: Cooked Creations
While raw preparations highlight its crunch, cooking celtuce unlocks different dimensions of its flavour and texture, though the goal is often still to retain some bite.
Preparation Essentials: Remember the key steps for perfect celtuce results. Always peel the tough outer layer of the stem thoroughly, removing the fibrous skin until you reach the pale green core. Slice or chop it as desired for your specific recipe. Critically, cook it quickly, especially when stir-frying, to maintain its signature refreshing crispness. Don’t discard the leaves entirely; they can be used raw in salads or lightly cooked like other greens.
Classic Celtuce Stir-Fry
Stir-frying is arguably the most common way celtuce is cooked in Chinese cuisine. Its ability to cook quickly while staying crisp makes it a natural fit.
The Basics:
- Heat your wok or skillet over high heat. Add a high smoke point oil (like peanut, canola, or grapeseed).
- Add aromatics like minced garlic and ginger, stir-frying for a few seconds until fragrant.
- Add the cut celtuce (matchsticks or diagonal slices are great here). Stir-fry quickly – usually just 1-2 minutes is enough. You want it to be heated through and slightly tender but still very crisp. Overcooking will make it lose its charm.
- Add your sauce: A simple mixture of soy sauce, a touch of sesame oil, perhaps a pinch of sugar, and maybe a splash of Shaoxing wine works well. You can also add oyster sauce for more umami.
- Optional additions: Combine celtuce with other ingredients like sliced mushrooms (wood ear mushrooms are traditional), carrots, bell peppers, or protein like sliced pork, chicken, shrimp, or cubed tofu. Add these according to their cooking times (protein usually goes in before the celtuce).
- Toss everything together quickly to coat, and serve immediately.
Flavour Variations: Try adding a pinch of white pepper, a swirl of chili oil, or some fermented black beans for different flavour profiles.
Simple Sautéed Celtuce
If a full stir-fry feels like too much effort, a simple sauté is equally delicious. Heat some oil in a pan over medium-high heat, add minced garlic, then add the celtuce (sliced or chunked). Sauté for a few minutes until tender-crisp. Season simply with salt and pepper, or a splash of soy sauce. This really lets the natural flavour of the celtuce come through.
Blanched or Steamed Celtuce
For a very clean, healthy preparation, blanching or steaming works well. Briefly blanch celtuce slices or chunks in boiling water for about 30-60 seconds, then immediately plunge them into ice water to stop the cooking and retain the vibrant colour and crispness. Alternatively, steam for 1-2 minutes. Drain well and drizzle with a simple dressing – oyster sauce and sesame oil is a classic combination. You could also use a light soy dressing or chili oil.
Celtuce in Soups
Celtuce can add a refreshing textural element to soups. Add chunks or slices near the very end of the cooking time, simmering just long enough to heat through (a minute or two). It shouldn’t be boiled for long periods, or it will become soft and lose its characteristic bite. It works well in light broths or noodle soups.
What About the Leaves?
Don’t automatically toss the celtuce leaves! While they can be more bitter than the stem, especially if the plant is older, younger leaves are often quite palatable raw in salads, mixed with other milder greens. You can also treat them like other leafy greens: add them to stir-fries right at the end, wilt them into soups, or sauté them briefly with garlic. If you find them too bitter raw, a quick blanch can help mellow the flavour.
Flavour Pairing Ideas
Celtuce has a mild flavour profile that pairs well with many ingredients, especially those common in Asian cooking:
- Aromatics: Garlic, ginger, scallions
- Sauces/Liquids: Soy sauce (light and dark), sesame oil, rice vinegar, Shaoxing wine, oyster sauce, chili oil
- Spices: White pepper, Sichuan peppercorns, dried chili flakes
- Other Vegetables: Mushrooms (shiitake, wood ear), carrots, bell peppers, bamboo shoots
- Proteins: Pork (especially belly or loin), chicken, shrimp, tofu (firm or pressed)
Why Give Celtuce a Try?
Beyond its novelty, celtuce offers a unique textural experience – that satisfying crunch is hard to beat. Its mild flavour makes it a versatile team player in the kitchen, absorbing sauces well while contributing its own subtle nuttiness. It cooks quickly, making it great for weeknight meals. If you’re looking to add variety and an interesting texture to your salads, stir-fries, or side dishes, celtuce is definitely worth exploring.
Finding Celtuce
Your best bet for finding celtuce is usually at Asian supermarkets or farmers’ markets with vendors specializing in Asian produce. Look for stems that are firm, relatively smooth, and heavy for their size. Avoid stems that look dry, wrinkled, or have significant blemishes. The leaves should ideally look fresh, though the stem is the main prize.
So, next time you spot this unusual vegetable, don’t hesitate. Grab a stalk, follow the simple prep steps – especially the peeling – and experiment with these tasty methods. Whether raw or cooked, celtuce offers a delightful crunch and subtle flavour that might just make it a new favourite in your kitchen rotation.
