Many people will overlook the versatility of the humble lettuce and often only use it in its raw form in a salad. I think when lettuce is fried and slightly charred it imparts a gentle sweetness while still retaining its crunch.
Ingredients 7
250 g cos lettuce (romaine lettuce)
3 tbsp neutral-flavoured cooking oil
750 ml water
20 g garlic, crushed
1 tbsp light soy sauce
1 tbsp oyster sauce
steamed jasmine rice, to serve
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Method 4
Start by preparing the . Separate into individual leaves. Wash the leaves clean, especially the base where they store more dirt. Drain.
Fill a wok with . Bring to the boil over a high heat. Add 1 tablespoon of the and the . Cook for about 20 seconds until just wilted. Immediately scoop them out and drain. Arrange them on a serving plate.
Drain the water from the wok and immediately return the wok to a high heat. Add the remaining and fry the . Pour in the , and 3 tablespoons . Bring to a simmer then remove from the heat. Pour the sauce over the .
Serve immediately with rice.
Diana Chan's tips
Omit the oyster sauce for a vegetarian version.
