Name: Stir-Fried Lettuce with Soy Sauce and Black Fungi
Ingredients: 1 teaspoon crushed yellow rock sugar; 1 tablespoon dark soy sauce; 2 tablespoons light soy sauce; 2 shallots, cut into fine rounds; ½ iceberg lettuce, washed, drained and leaves pulled apart; 1 knob ginger, cut into julienne; 2 garlic cloves, finely chopped; l½ tablespoons peanut oil; ½ teaspoon Szechuan peppercorns, roasted and ground; 2 teaspoons chilli bean sauce; ½ cup fresh black cloud ear fungi, torn into pieces; 2 tablespoons shao xing; ½ cup fresh chicken stock

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This dish is simple and delicious, with a great crunch from the lettuce and black fungi. Water can be substituted for the chicken stock if you’re cooking for vegetarians — and, for variety, bok choy, asparagus and Chinese broccoli can be used, either alone or in combination.

Ingredients

l½ tablespoons peanut oil
1 knob ginger, cut into julienne
2

Main course

Method

Heat the oil in a wok until just smoking. Add the ginger, garlic and shallots and fry until fragrant. Add the lettuce and fungi and fry for 1 minute. Add the sauce ingredients and cook for a further minute.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Stir-Fried Lettuce with Soy Sauce and Black Fungi

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of