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Quick and Tasty Stir-fried Lettuce

Although generally known as a salad vegetable, lettuce can be cooked, and is delicious when braised quickly over high heat with a few other ingredients. Serve as a hot side dish as part of an Asian-style meal.

Note that the success of this dish depends on a wok. A large wok, at least 35cm (14 inches) wide, really has no substitute. Also, a wok burner, or some other source of high heat, is essential. It should also be noted that to get the best result with this dish, as in all Chinese-style dishes, you should be prepared to serve it as soon as it is cooked.

PREPARATION AND COOKING TIME: a few minutes
YIELD: enough for 4 persons

2 medium, firm iceberg lettuces, washed,
drained and dried
1½ teaspoons cornflour
1½ tablespoons cold water
3 tablespoons water, or light vegetable stock
1½ teaspoons sugar
¼ teaspoon salt
3 teaspoons light soy sauce
1½ tablespoons peanut oil
½ teaspoon minced fresh ginger
¼ teaspoon yellow asafetida powder

Remove any withered or discoloured outer leaves from the lettuces. Cut the lettuces in half lengthways and then cut each half in four.

Blend the cornflour and 1 1/2 tablespoons cold water in a small bowl.

Combine the water or stock, sugar, salt and soy sauce in another small bowl. Make sure all your ingredients are close to the stove.

Place the dry wok over high heat. When the wok is very hot, add the oil, swirl it around carefully and immediately add the ginger, yellow asafetida powder and lettuce simultaneously. Stir-fry, tossing the leaves gently for 30 seconds. Add the water, sugar, salt and soy sauce combination.

Move the lettuce to the side of the wok and pour in the cornflour mixture. Stir to thicken, folding the lettuce thoroughly in the sauce. Serve the dish immediately.

From "Vegetarian World Food"  by Kurma Dasa, Chakra Press