Product information

Everything about wo sun

What every professional kitchen needs to know about wo sun: origin, flavour, preparation and storage.

What is wo sun?

Wo sun (莴笋) — also known as stem lettuce, celtuce, asparagus lettuce or Chinese lettuce stem, botanically Lactuca sativa var. augustana — is a rare vegetable in Western kitchens but a staple product in Chinese cuisine.

Wo sun has a crisp, juicy texture that is retained even after cooking. It is a versatile vegetable that handles raw, stir-fried, braised and pickled preparations equally well.

莴笋wo sunceltucestem lettuceChinese stem lettuce

Origin & tradition

Originating from China, with the highest consumption in Sichuan and central China. In the West it is almost unknown, but in China it is regarded as a refined vegetable for home meals and restaurant kitchens.

In Sichuan cuisine, wo sun is sliced thin and pickled with red chili for a crispy side dish with rice. In Cantonese kitchens it is stir-fried with pork.

Flavour & texture

The flavour is mild and lightly nutty, comparable to cucumber or mild celery but with more texture. The juicy stem is refreshing and neutral enough to carry powerful sauces. Wo sun absorbs marinades quickly due to its porous cell structure.

Wo sun (莴笋, stem lettuce) is a popular ingredient in Chinese cuisine in Sichuan and Shanghainese preparations. In Sichuan style it is sliced thin and pickled with chili oil as a spicy side dish. In Japanese-Chinese restaurants it is stir-fried as a seasonal vegetable. In Korean cuisine it is less well known but appears in modern Asian restaurant kitchens as a textural component in salads and wok dishes.

Kitchen applications

Sichuan-style pickled with chili oil and Sichuan peppercorns as a spicy side dish
Stir-fried with pork or shrimp in Shanghainese and Cantonese style
Thinly sliced as part of a Japanese cold salad with sesame dressing
Steamed with ginger and light soy sauce
Cut into julienne as a crispy topping for Korean or Chinese cold dishes
Raw in salad with toasted sesame and rice vinegar dressing

Storage & freshness

Store at 4 to 6°C, whole for up to 1 week. Peeled and sliced, wo sun oxidises quickly.

Peel immediately before use and submerge in cold water until needed to prevent discolouration.

Professional kitchen tip

Peel wo sun deeply, as the outer layer is fibrous. The inner white-green flesh is the most flavoursome.

Sprinkle thinly sliced wo sun with salt and leave for 15 minutes, then rinse. This gives a crispier texture for cold preparations.

Fresh Wo Sun delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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