Another recipe to tackle the ongoing lettuce glut at my allotment. I am now searching the internet for different national lettuce recipes. Today, Chinese Style Cooked Lettuce.
According to Wikipedia, China is the world leader in lettuce production, producing half the world's lettuce. Lettuce is a symbol of wealth and good luck in China, and served on birthdays, New Year's Day, and other celebrations. Lettuce is always cooked in Chinese cuisine. It is served as a 'vegetable' accompaniment as I cooked it, stir fried with meat or tofu, or in a soup.
Serves 2
200g lettuce
2 tbsp vegetable oil
2 cloves of garlic, peeled and crushed
1 tbsp light soy sauce
1 tbsp oyster sauce (or mushroom/vegetarian oyster sauce)
2 tbsp water
2 tbsp vegetable oil
2 cloves of garlic, peeled and crushed
1 tbsp light soy sauce
1 tbsp oyster sauce (or mushroom/vegetarian oyster sauce)
2 tbsp water
Wash the lettuce thoroughly. Most of the US recipes I looked at cooked long Romaine lettuce leaves whole. I think my lettuce (the seedlings were gifted to me) was a Little Gem before it went to seed. It was quite tatty and nibbled by pests, and whilst cooking would hide these cosmetic defects, I sliced it to make it more manageable to eat.
Wilt the prepared lettuce for 20 seconds in a pan of boiling water. Drain, reserving 2 tbsp of water, and place in a serving dish.
In the same pan, heat the vegetable oil over a medium high heat. Once hot, tip in the crushed garlic, quickly followed by the soy sauce, oyster sauce and reserved 2 tbsp of water.
Heat to a simmer, then pour over the cooked lettuce. Serve immediately.
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