CELTUCE RECIPES

Steps:

• Peel the skin of stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.
• Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.
• Heat up some oil in wok; add ginger, garlic and Sichuan peppercorn to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute.
• Add salt, mix together and serve.
• You can also making it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but it taste differently.

Steps:

• With a vegetable peeled, peel the celtuce. You will notice that after one round with the vegetable peeler there is still a layer of light colored stem, peel the celtuce again to remove this, it's very stringy and hard.
• Continue peeling the celtuce until only the light green, translucent core remains, then cut the core into 2 inch pieces.
• Heat the vegetable broth in a 3 qt or similar sauce pot and season to taste with salt. add the celtuce and cook for 10-15 minutes, or until tender when pierced. Do no over cook the celtuce, or it will fall apart.
• Remove the celtuce from the broth and dry. Up to here this can all be done hours, or days beforehand.
• Heat the butter in a saute pan. When it begins to brown add the celtuce and cook, turning occasionally, until lightly browned on each side. Remove the celtuce from the pan and keep warm while you quickly cook the leaves.
• Add the reserved leaves to the pan and toss, just long enough to wilt, 30 seconds or so.
• Place the leaves on the plate, top with the celtuce stems, then add the lemon to remaining butter in the pan, swirl to warm through. Drizzle on some of the lemon butter and serve immediately, finishing with a touch of salt.