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!
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
- Wok for stir-frying
- About 400 gram leaf lettuce, split from the root, then cut into sections
- 3 cloves garlic, chopped
- 2 tablespoon oil
- 1/8 teaspoon salt
- 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,