Lettuce-Springtower Celtuce

Quick Facts

Type: Leafy Green Vegetable with stalk
Flavor: very tender, subtle bitter/sweet flavor
Availability: Fall
Quantity: Head/Stalk
Use: Consumed raw or cooked
Grown:  Field
Grown by: Horticulture Research Station

Storage and Preparation

Storage: Should be stored in the refrigerator
Preparation: wash all the dirt off and serve

Parings and Nutrition

Pairings: Celtuce is great cut up on a salad. The stalk resembles a celery type of texture. Commonly found in Chinese dishes.

Nutrition: Low in calories fat and cholesterol. Celtuce contains Vitamin A, C, Foliate and Potassium.


Stir-Fried Celtuce Stem

Prep Time: 5 mins

Cook Time:10 mins

Total Time:15 mins


200 g Celtuce Stem

1 garlic clove

1 small piece of ginger

1 tbsp Sichuan peppercorn

cooking oil


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.


Celtuce & Peppercorn Salad (Stem Lettuce)


1 piece Celtuce (Chinese stem lettuce)

3 teaspoons Chinkiang black vinegar

1/4 teaspoon granulated sugar

1/2 teaspoon Chinese sesame oil

3 teaspoons vegetable oil

1 clove of garlic

1 piece of fresh ginger, equal in size to the garlic clove

1/4 teaspoon salt

10 pieces whole Sichuan peppercorns

1 sprig spring onion (2 if using the very thin, Chinese variety)


Julienne your celtuce (see photo slideshow above for reference): wash the celtuce, slice off the leafy top and the dried-up base, then peel with a vegetable peeler; near the base you may have to go around it 3 or 4 times over to shave off the tougher skin. With a sharp knife make 3mm-thick diagonal slices, then chop these slices at a slight diagonal into 3mm-wide strips. Alternatively, use a vegetable grater with a thick julienne/matchstick attachment. Place the julienned celtuce in a mixing bowl, add the salt, then toss to combine.

In a separate bowl, combine the vinegar, sugar and sesame oil; set aside.

Peel and finely mince the garlic and ginger. Heat up the vegetable oil in a small saucepan or frying pan. When hot (but not smoking), add the minced garlic and ginger as well as the peppercorns. Tilt the pan to let the oil pool up so the garlic, ginger and peppercorns can float evenly in the hot oil, and let it sizzle for 30 seconds but control the flame to prevent browning. Turn off the heat and pour it into the bowl of prepared vinegar (don't worry, it won't splatter!).

Tip this bowl of warm dressing into the julienned celtuce, toss to combine, and transfer to your serving dish. Finely slice the spring onions at a diagonal (omitting any wilted, gnarly parts near the top) and scatter it over your celtuce salad.

This celtuce salad may be enjoyed as-is as a salad, cold appetizer or side dish. Pairing suggestions with leafy salad greens to make it more of a "Western-style" salad: baby watercress, gem lettuce, Bibb lettuce and endive. Do share your favourite leafy greens pairing with everyone in the comments section below!