Celtuce Stir Fry with Eggs (莴笋炒鸡蛋)
How to cut Celtuce Stems for this Recipe:
You need to use a knife to peel off the tough skin from the stem.Use one hand to hold the stem, standing it on a cutting board, and use other hand to peel off the skin using a knife. You want to remove the layer that has these white strands, but it’s OK if the core has a little bit of the strands still attached.
Tilt your knife to cut the stem into chunks that are about 1” (2.5 cm) wide.
Flip the chunks so that they’re cut side down, then slice them into thin rhombus-shaped pieces.
Directions:
Add 1/2 tablespoon oil in a large nonstick pan and heat over medium-high heat. When pan is hot, add beaten eggs and pinch of salt. 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. Transfer the eggs to a plate.
Add the remaining 1/2 tablespoon of oil and the garlic. Stir a few times to release the fragrance.
Add the celtuce. Cook and stir until the celtuce just starts to soften, 2 minutes or so.
Add back the cooked eggs and sprinkle evenly with 1/4 teaspoon salt. Stir to mix everything well. Turn to medium-low heat and taste the celtuce. Adjust the seasoning by added more salt, if needed. Once done, immediately transfer everything to a serving plate.
Serve hot as a side dish.
Recipe Source: Shared by our producers at Kibo Farm, recipe from Omnivore’s Cookbook