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4
as a Side DishEasy
By Ken Hom
Published 1996
Stir-fried lettuce always sounds a bit strange to Western ears, but once you realize that there are few things that cannot be cooked in the wok, you understand everything. The intense heat of the wok stir-frying technique means quick cooking. This preserves the nutritional content as well as the taste and texture of almost any vegetable. Indeed, as in this recipe, contact with the wok imparts a gentle smoky flavour to the food. Thus, we turn inexpensive and prosaic iceberg lettuce into a su