STIR-FRIED LETTUCE HEARTS
1 min readServes 4 as a side dish.
Preparation & cooking time: about 10 mins.
The upright Cos lettuce with its crisp leaves is best for this recipe, or use 2–3 little gems. Alternatively, the hearts of the spring greens used for Crispy ‘Seaweed’ can be cooked in the same way – only remember to double the cooking time.
1 large Cos lettuce
2–3 tablespoons seasoned oil
3–4 small bits fresh ginger root
a pinch of salt
a pinch of caster sugar
1 tablespoon oyster sauce
Preparing the lettuce.
Discard the tough outer leaves of the lettuce, trim off the discoloured root, then cut open lengthways, and, depending on the size of the vegetable, cutinto 4–6 long thin strips.
Heat the oil in a preheated wok until hot, add the ginger and salt, stir for a few times before adding the lettuce hearts. Stir-fry for about 1 minute, now adding the sugar and oyster sauce, blend well and serve hot or cold.
