STIR-FRIED LETTUCE
This is a light, refreshing accompaniment to almost any dish. The trick is to fry over a high heat, cooking the lettuce until it just wilts so that it remains crunchy.
Serves 4–6
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 large iceberg lettuce, leaves separated and roughly halved (discard any leaves with holes)
2 tbsp oyster sauce
100ml water
a large pinch of white pepper
Heat the oil in a wok or frying pan and fry the garlic for 2 minutes until fragrant. Add the lettuce leaves and stir.
Pour in the oyster sauce and water, stirring to ensure all of the lettuce leaves are coated. Add the white pepper and cook for 4-5 minutes, until the leaves start to wilt but retain a crunch. Discard any remaining water in the frying pan before serving.