Chao sheng cai — stir-fried lettuce with oyster sauce
Quickly stir-fried iceberg lettuce, still crisp, coated in oyster sauce and ginger.
Active time12 min
Cooking2 min
Total12 min
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Ingredients
- 1 slice of fresh ginger
- 1 garlic clove
- 1 iceberg lettuce
- ¼ tsp sesame oil
- 2 tbsp sunflower oil
- 0.25 g ground white pepper — optional
- 2 tbsp oyster sauce
- 2 tsp light soy sauce
- ½ tsp salt
- ¼ tsp sugar
Preparation
Remove the hard core and damaged leaves from the lettuce. Tear the leaves into large pieces. Wash in a bowl of cold water and drain very thoroughly so the wok does not fill with excess water.
1 iceberg lettuce- knife
- chopping board
- mixing bowl
- colander
Mix the soy sauce, oyster sauce, sesame oil, salt, sugar and optional pepper in a small bowl. Peel and chop the garlic. Crush the ginger slice with the flat of the knife.
1 slice of fresh ginger1 garlic clove¼ tsp sesame oil0.25 g ground white pepper — optional2 tbsp oyster sauce2 tsp light soy sauce½ tsp salt¼ tsp sugar- small bowl
- spoon
- knife
- chopping board
Heat the oil and ginger in the wok over low heat until fragrant, without burning the ginger. Increase to high heat, add the garlic and immediately add the lettuce. Toss to coat the leaves in oil. Pour in the sauce and stir-fry, gathering the leaves in the centre then spreading them over the hot sides. Stop as soon as the green leaves wilt but the ribs remain crisp: the entire wok cooking takes less than 2 min. Serve immediately.
2 tbsp sunflower oil- wok
- spatula
Allergens
- Gluten
- Molluscs
- Sesame
- Soy