When we think of Iceberg lettuce, the first thing that comes to our mind is a salad. That is the only way I have been using Iceberg lettuce all along. When I decided to choose Iceberg lettuce for a challenge this time, I wanted to make something different than the salad. That is when I came across the stir-fried lettuce that is pretty popular in Chinese cuisine. The stir-fried Iceberg Lettuce Recipe is a quick one that is ready in under 10 minutes from start to finish. Now that is something I love on a weeknight for a side. I took this opportunity to also make a video for the recipe. This is my first recipe that is coming out with a video. I am a part of the group called the ‘A-Z Recipe challenge’, wherein a group of bloggers comes together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month the challenge is to choose an ingredient starting with the letter ‘I’ and make a dish from it. ‘I’ is a tricky alphabet and we had to choose an ingredient starting with the specific alphabet. Iceberg lettuce is the ingredient that I chose to make for the theme this month.
Why make this recipe
The Stir-Fried Iceberg Lettuce Recipe uses basic ingredients used in any Chinese recipe. I have used Vegetarian Oyster sauce which makes the sauce very flavorful. This sauce is made with mushrooms and gives the recipe a deep flavor. One thing that we need to keep in mind when making this recipe is that it comes together very quickly. The whole recipe is ready in under 5 minutes. Use a pan that can maintain high heat when cooking. A wok or a cast iron will work great. Make this Dubu Jorim / Korean Braised Tofu and serve it on a bed of stir-fried lettuce to make it a complete meal. If you are looking to try some other greens instead of lettuce, then make this stir-fried water spinach recipe.
Ingredients to make Stir-Fried Iceberg Lettuce - Serves 2
Iceberg lettuce - ½ head Cooking oil - 2 tsp Ginger - 1 teaspoon (minced) Garlic - 1 teaspoon (minced) Soy Sauce - 2 tsp Apple cider vinegar - 1 tsp Vegetarian Oyster Sauce - ½ tsp Toasted sesame oil - ½ tsp Red chili flakes - ½ tsp Black pepper powder - ¼ tsp Sugar - ½ tsp
Procedure to make Stir-Fried Iceberg Lettuce
To make the sauce
In a small bowl, combine the soy sauce, apple cider vinegar, sesame oil, Vegetarian oyster sauce, Red chili flakes, pepper powder, and sugar.
Use a small whisk and mix the ingredients to combine.
To make the Stir Fry -
Clean the iceberg lettuce by removing the outer leaves that appear wilted or discolored.
Knock the lettuce down on the counter couple of times. This helps to loosen the core and it is easy to just pull the center core and remove it.
Tear the lettuce into large pieces with your hand. I used half a head to serve 2 people.
Wash the lettuce and make sure you dry it well before using it in the stir-fry recipe.
In a wok or a cast iron, heat the oil.
Add the minced ginger and let it fry for 10 seconds.
Next, add the garlic and let it fry for 10 more seconds.
Now add the iceberg lettuce and mix well. Cook it in high heat for about 30 seconds stirring constantly.
Now add the prepared sauce and mix to combine. Cook for about 15 to 30 seconds or until the lettuce is slightly wilted but still has a bit of crunch to it. Don’t make it too soft and make sure that the iceberg lettuce still has some crunch to it.
Serve warm.
Other Chinese Recipes
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