Name: Stir-Fried Lettuce
Total time: 15 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 (1¼- to 1½-pound) head iceberg lettuce; 2 tablespoons oyster sauce; 2 teaspoons soy sauce; ¼ teaspoon sugar; ⅛ teaspoon table salt; 1 tablespoon vegetable oil; 4 garlic cloves, chopped

Why This Recipe Works

Stir-fried lettuce is considered auspicious in Chinese culture. The name for the dish in Cantonese (saang choi) and Mandarin (sheng cai) sounds like “growing wealth” in both languages, and as such it’s often served during Lunar New Year feasts. Iceberg lettuce is the typical choice, and the beauty of the dish is that the green retains a crunchy texture even with exposure to the heat. Tearing the lettuce creates irregular edges that are more pleasing to look as well as to eat. Keeping the torn leaves large ensures they don’t release too much water. Stir-frying in a smoking hot wok for just a minute or 2 wilts the leaves just enough.

Before You Begin

Our favorite oyster sauce is Lee Kum Kee Premium Oyster Sauce but Lee Kum Kee Vegan Oyster Flavored Sauce is also a good choice.

Instructions

Trim and discard stem end of 1 head iceberg lettuce. Separate lettuce leaves and tear into large bite-size pieces.

Whisk 2 tablespoons oyster sauce, 2 teaspoons soy sauce, ¼ teaspoon sugar, and ⅛ teaspoon table salt together in small bowl.

Heat 1 tablespoon vegetable oil in wok over high heat until smoking. Add 4 chopped garlic cloves and cook until light golden and fragrant, about 30 seconds. Add lettuce and stir until evenly covered with oil. Stir in sauce mixture and cook, stirring constantly, until lettuce is just wilted, 1 to 2 minutes. Transfer to large serving plate and serve immediately.