Marinated Chinese Celtuce Stem with Scallion Oil

PETER: Celtuce stem, which is native to China, was one of my favorite vegetables growing up. Both the leaves and the stem can be stir-fried and eaten—but to me, the stem is the best part. It has a firm crunch, and a very clean and refreshing aroma (“qīng xiāng”) and taste to it. My favorite way to enjoy the stem is raw, marinated in a light seasoning. Even after you let it sit overnight, it retains its crunch and color.

When I first immigrated to the United States,