Stir-Fried Lettuce with Garlic and Mushrooms

Nutrition · per serving

Steps

1. 1

   Begin by preparing the vegetables. Wash the lettuce thoroughly under cold water and dry it using a salad spinner or kitchen towel. Chop into bite-sized pieces.

   200g Lettuce
2. 2

   Slice the white mushrooms thinly and chop the onion. Mince the garlic cloves.

   150g White mushrooms100g Onion4 cloves Garlic
3. 3

   Heat a large pan or wok over medium-high heat. Add a splash of vegetable oil (not listed in ingredients) and let it heat until shimmering.

4. 4

   Once hot, add the minced garlic and onions. Stir-fry for about 1-2 minutes until fragrant and the onions start to soften.

   4 cloves Garlic100g Onion
5. 5

   Add the sliced mushrooms to the pan and stir-fry for another 3-4 minutes until mushrooms are tender and slightly browned.

   150g White mushrooms
6. 6

   Toss in the chopped lettuce and stir-fry for about 2-3 minutes until the lettuce is wilted but still retains some crunch.

   200g Lettuce
7. 7

   Pour in the soy sauce, rice vinegar, sugar, and sprinkle with ground black pepper. Stir well to combine all ingredients and cook for another minute.

   25ml Soy sauce10ml Rice vinegar5g Sugar1g Ground black pepper
8. 8

   Remove the pan from heat and serve the stir-fried lettuce and mushrooms immediately. Enjoy as a side dish or light main.

Origin & History

Stir-frying is a traditional Chinese cooking technique that dates back to the Han Dynasty. This technique allows for quick cooking at high heat, perfectly suited for maintaining the freshness and crunch of vegetables like lettuce and mushrooms.