Stir-frying lettuce leaves
In the last recipe we used oyster sauce, which is another frequently used condiment in Chinese cuisine to create Umami, the fifth basic taste the tongue can sense. Oyster sauce is best for stir-frying leafy vegetables. In today’s demonstration, we use lettuce, an easy find in local markets.
step1: split the lettuce leaves.
step2: Add a little bit oil and salt in the boiling water, and then cook the lettuce for 10-20 sec. It is important not to overcook.
step3: stir-fry some crushed garlic and then add oyster sauce, soy sauce, vinegar and sugar. (option: simply mix up all the ingredients without heating up)
step4: Pour the sauce onto the lettuce. And done!