Chinese lettuce is very similar to iceberg lettuce yet so much more functional in my opinion just because there is so little room for breakage and tearing of each leaf when washing. Lettuce is superb for wraps and salad but it is not a leaf to fry, right? Wrong :)! When done correctly, it is something that will grace your dining table week after week.
This time around, I've chosen to cook my Chinese lettuce with fermented beancurd (the white one, not the red one and that's for another blog), Birdseye chilli, garlic, ginger and sesame oil. A touch of sugar will help balance the saltiness of the beancurd. Always start the wok up with a drizzle of vegetable oil and gently sauté the ginger, garlic and chilli first. Once the lettuce is added, toss quickly while also adding in the mashed beancurd and sesame oil. Sprinkle with a couple pinches of sugar, taste and dish up as quickly as possible so the crispiness of the leaves remain. And if you still think you've got some learning to do, come take a cooking class with me?? I'll teach you all you need to know to perfect this simple summer dish. After all, Cantonese cuisine is one of the eight culinary traditions of Chinese Cuisine.