Chinese Leaf Lettuce Stir Fry

This Chinese leaf lettuce stir fry is what I often cook, simple, fast and healthy. The lettuce stalk peeled  for salad, hotpot, and stir-frying are popular too.

When I was in the north of China, my mother liked to put some pork slices or diced  when frying vegetables. After I came to the south, I found that people here had been stir-frying kinds of green vegetables with garlic chopped and oil , nothing else, purely. Eat greens, only greens.  Later I fell in love with this simple cooking method of greens.

If you go to a Cantonese restaurant to eat, normally the last dish that a Cantonese order is stir-fried greens. Soup, meat, greens, and rice, what a nutritious meal! 

Notes:

The time for stir-frying should not exceed two minutes at most.  When you see the leaves are slightly wilted, turn off the heat immediately. The time should be shorter if blanching. I like cooking them directly without blanching.

Leaf Lettuce Stir Fry

Prep Time 3 mins
Cook Time 2 mins
Course Main Course
Cuisine Chinese

Equipment

  • Wok for stir-frying

Ingredients
  

  • About 400 gram leaf lettuce, split from the root, then cut into sections
  • 3 cloves garlic, chopped
  • 2 tablespoon oil
  • 1/8 teaspoon salt

Instructions
 

  • Add oil to a wok, heat over high heat
  • Add garlic chopped, stir-frying for 2 seconds, then add leaf lettuce, stir-frying until leaves are wilted, add salt, strring evenly and quickly, turn off the heat.
  • Serve with rice,

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