Stir Fried Lettuce With Oyster Sauce
|Sunflower oil||1⁄4 Cup (4 tbs)|
|Chinese oyster sauce||1⁄4 Cup (4 tbs), commercially prepared|
|Light soy sauce||2 Tablespoon|
|Chinese rice wine/6 tablespoon dry sherry||3 Tablespoon|
|Chicken stock||1 Cup (16 tbs) (Cold)|
|Potato flour/Cornstarch||1 Teaspoon|
|Monosodium glutamate||1 Pinch|
1 In a large saucepan, bring two thirds full of salted water to a boil.
2 Remove any damaged outer leaves from the lettuces.
3 Cut each whole lettuce lengthwise into quarters.
4 Wash, and drain very thoroughly.
5 Cut each quarter across, in half.
6 Add the lettuce to the boiling water and blanch for only 3-4 seconds.
7 Removing the lettuce pieces quickly with a slotted ladle.
8 Drain well.
9 For the sauce, in a bowl, stir all the ingredients together.
10 In a wok or a large non-stick skillet, heat the oil.
11 When it is very hot, add all the lettuce at once.
12 Stir fry over high heat for a maximum of 2 minutes; the lettuce should still be fairly crunchy.
13 Transfer the lettuce to a serving dish.
14 Lower the heat and stir the sauce ingredients once more.
15 Pour into the wok, stirring and scraping the sides and bottom of the pan.
16 When the sauce has boiled and thickened, sprinkle all over the lettuce.
17 Serve immediately.