About this recipe:This is a simple and popular Chinese New Year dish in Cantonese cuisine. The pronunciation of lettuce in Chinese sounds similar to the pronunciation of "good fortune". Chinese people love to have it on their New Year dinner table.
1 medium head iceberg lettuce, washed and separate leaves individually
½ teaspoon minced peeled ginger
2 medium garlic cloves, thinly sliced
500 ml hot water
2 tablespoons vegetable oil
½ teaspoon cornflour
3 tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon salt
125 ml low-salt chicken stock
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Method Prep:20min › Cook:26min › Ready in:46min
Combine hot water and shiitake mushrooms in a bowl; let them stand for 20 minutes. Drain mushrooms in a colander and save the liquid in another bowl. Rinse mushrooms. Remove and discard stems. Set aside.
Heat a wok over high heat. Add 1 tablespoon of oil and ginger to it; cook 30 seconds. Add reserved mushrooms; stir fry 1 minute.
Stir oyster sauce, sugar and cornflour in a small bowl; add into mushrooms. Add reserved mushroom liquid and stock; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes or until the sauce is thickened. Remove from heat; keep warm.
Heat the wok over high heat. Add remaining tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Add mushroom and salt; cook 2 minutes, then serve.