What is Celtuce ? It is also called “Wo Ju” or “Wo Sun” in Chinese

Posted on 08/20/2013 by Ying's Kitchen

This slideshow requires JavaScript.

It is also called “Wo Ju” or “Wo Sun” in Chinese. According to the Seedaholic company “It is a non-hearting relative of the lettuce, originating from southern China.
It was introduced into the western world in the 1890’s and was originally known as Asparagus Lettuce.
It is also known as stem lettuce, celery lettuce or Chinese lettuce.
Celtuce is named after its unique combination of characteristics, the celery-like stalks and the lettuce-like leaves. It resembles a Romaine lettuce sat on top of a long, thick stalk.
The inner stem has the same kind of juicy crunch that makes celery appealing. Although some find a celery-like taste when raw the flavour is milder and more delicate. It is more often compared to asparagus or even cucumber when cooked. Since it does have such a mild taste Celtuce is the perfect foundation of many full flavored dishes.”
They are commonly used in stir fry, soups or pickled.
You can find them in some Asian grocery stores like H-mart.This is a stir fry dish I made with chicken, celtuce, baby corn, snap peas, lychee and Ying’s Korean BBQ Marinade.

About Ying's Kitchen

Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years. Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking. The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”. Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary. Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
This entry was posted in Uncategorized and tagged , , , , , , . Bookmark the permalink.

Leave a comment