Wo Sun -- Stem LettuceChinese
Posted 26 March 2011 - 10:39 AM
Posted 26 March 2011 - 12:43 PM
Posted 27 March 2011 - 11:07 AM
Posted 28 April 2011 - 09:19 AM
Wosun is sometimes called "stem lettuce" or "Chinese lettuce," and both the stems and leaves are delicious, but cooked in different ways, sort of like beets and beet greens are always given different treatment. Nowadays the leaves are most often cut off of the tops of the stems, washed, and then cut into 2-inch (or so) lengths before being stir-fried with salt and garlic. That, at least, is the most common preparation I've seen.
The stems are totally different from the leaves. They are always peeled, since the skin is tough and inedible. Last autumn I had some friends over for dinner, and they fell completely in love with wosun stems! I cut them into 2-inch sticks and blanched them in salted water just until the rawness was cooked away. Then they were plunged into ice water to stop the cooking, as they turn soft very quickly. Then I made a sauce of roasted sesame paste, light soy, vinegar, and sugar, and napped the drained wosun stems with it to serve cold as an appetizer.
Wosun stems are great in stir-fries, too, like the classic Daqian Chicken of Sichuan, which has pieces of the stem cut on the bias, fried with the chicken and peppers, and given a sweet-sour-spicy sauce. Delicious! Let me know if you need the recipes...
Posted 28 April 2011 - 09:22 AM