Stir-Fried Lettuce with Soy Sauce and Black Fungi

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

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.