Chinese Style Stir Fried Lettuce Food

STIR-FRIED LETTUCE

Steps:

• Gather the ingredients.
• Wash lettuce, separating each leaf from core. Dry well with a clean kitchen towel or paper towel.
• Without removing hard stems, cut leaves across into pieces of about 1 inch wide. Set aside.
• Combine rice wine or dry sherry, soy sauce, and sugar in a small bowl. Mix well and set aside.
• Heat oil in a wok over medium-high heat. Add garlic, ginger, and red pepper flakes and stir-fry until aromatic, or about 5 to 10 seconds. Start with 1/8 of a teaspoon of the red pepper flakes.
• Add chopped lettuce into wok.
• Stir-fry lettuce for 1 to 2 minutes, until leaves begin to wilt. Sprinkle with salt.
• Give previously prepared sauce a quick re-stir and swirl into wok. Stir-fry for 1 to 2 more minutes, until lettuce becomes dark green in color. Taste and adjust seasonings, add remaining 1/8 of a teaspoon of red pepper flakes if desired, or a splash of soy sauce.
• Remove from heat and stir in sesame oil.

STIR-FRIED CELTUCE STEM

Steps:

• Peel the skin of stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.
• Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.
• Heat up some oil in wok; add ginger, garlic and Sichuan peppercorn to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute.
• Add salt, mix together and serve.
• You can also making it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but it taste differently.

STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE

Steps:

• Take the lettuce and firmly hit it on the counter to remove the core. (One of the first of many tricks I learned when working in the restaurant industry!)
• Remove the first outer layer of the lettuce and any discolored leaves and discard. Tear the lettuce with your hands into large 4 to 5-inch pieces.
• Place the lettuce in a large bowl of very cold water and give it a good stir. This washes your lettuce and rehydrates it. Next, drain the lettuce in a colander and give it a good shake to remove the excess water from the surface of the lettuce. Iceberg lettuce already contains a lot of water, so removing the excess water is important, or you'll end up with too much liquid. Feel free to use a salad spinner, which is a good idea if your stove and wok does not generate enough high heat.
• Combine the soy sauce, oyster sauce, sesame oil, salt, sugar, white pepper into a small bowl and set aside.
• Heat your wok over low heat, and add 2 tablespoons of oil and the fresh ginger slice. Make sure to smash the ginger with the side of a knife to release the juices and flavors before you add it. Infuse the oil for 15 seconds, being careful not to burn the ginger.
• Turn the heat up to the highest setting, and stir in the chopped garlic. Then mmediately add the iceberg lettuce. Stir-fry everything together, using a scooping motion to coat the lettuce uniformly with the oil. After about 20 seconds, gather the lettuce in the middle of the wok in a pile, so you can see the liquid pooling around it in the wok.
• Let cook uncovered for another 15 seconds, and while this is happening, pour the soy sauce mixture over the lettuce. At this point, the sides of the wok will start to super-heat. This may be tough to achieve on your average stove burner, but do your best!
• Now in a single motion, stir the lettuce in a circular motion while spreading the lettuce out across the wok. The idea is to get the lettuce and the liquid searing along the sides of the wok to get that wok hei flavor. After the searing has stopped, repeat the process of gathering the lettuce in the middle of the wok again and letting the sides of the wok heat up again.
• After this second round of searing, your iceberg lettuce should be tender, with the green parts wilted. Stir fried lettuce should be slightly crunchy, so be sure not to overcook it. This whole process from start to finish takes less than 2 minutes in the wok.

CHINESE-STYLE STIR-FRIED LETTUCE

Steps:

• Heat the oil in a stir-fry pan or wide skillet. Add the onion and garlic and sauté until golden.
• Meanwhile, wash the romaine leaves without separating them from the stem. Shake out the excess water, then lay on a cutting board. Cut crosswise into 1/2-inch wide shreds.
• Add the lettuce to the stir-fry pan and cover just until it wilts down a bit, about 2 minutes. Then uncover, sprinkle in the sugar and stir-fry for another minute or so.
• Season to taste with salt and pepper, and stir in the sesame oil for extra flavor. Embellish with any or all of the optional ingredients, then serve at once.

STIR-FRIED LETTUCE

Steps:

• Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
• In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
• Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
• Add lettuce and stir fry until slightly limp but still somewhat crisp.
• Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
• Serve at once.

STIR-FRIED GARLIC LETTUCE

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

STIR-FRIED LETTUCE

Steps:

• Peel apart the lettuce leaves and roughly tear them into smaller pieces. I usually just halve each leaf. Heat the oil in a wok or a large frying pan (metal woks, rather than non-stick, give a better flavour to this dish). Throw in the garlic and fry for 1 min until fragrant, then add the lettuce leaves - they will make a noisy sizzle.
• Add the oyster sauce and 100ml water. Fold in all the lettuce so that it is well coated. Add the white pepper. Cook all the leaves until they start to wilt but still have crunch.