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Chinese-inspired stir fried lettuce

Chinese-inspired stir fried lettuce

Recipe writer Sophie Pryn has a public service announcement: you can (and should) cook lettuce! Try stir-frying it like pak choi until just wilted for an easy way to revive those forgotten leaves hiding in your veg drawer. Instead of defaulting to salads, why not explore something new? Discover more creative ways to use up lettuce with our collection of inspiring recipes. Follow Sophie Pryn on Instagram. 

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VeganLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 2 tbsp vegetable oil
  • 3 cloves garlic, finely sliced
  • 15g ginger, peeled and cut into matchsticks
  • 1½ tbsp hoisin sauce
  • 1½ tbsp soy sauce
  • 1 tsp chiu chow chilli oil, plus extra to serve
  • White pepper, to taste
  • 1 pack 2 Romaine Lettuce, cored and roughly chopped

Method

  1. Heat the oil in a wok or large nonstick frying pan over a medium heat. Add the garlic and fry, stirring constantly, for 3-4 minutes, or until a light golden brown. Using a slotted spoon, transfer to a bowl lined with kitchen paper and set aside.

  2. Return the pan to the heat, add the ginger and fry until fragrant (about 30 seconds). Stir in the hoisin, soy, chilli oil (oil only, no sediment) and a little white pepper. Tip in the lettuce and coat in the sauce. Stir fry over a high heat for 2 minutes, or until the lettuce starts to wilt but still retains some crunch. Scatter over the crispy garlic and extra chilli oil to serve. We love this with jasmine rice and, if it doesn’t need to be vegan, a fried egg.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

529kJ/ 128kcals

Fat

11g

Saturated Fat

1.1g

Carbohydrates

6.5g

Sugars

5.6g

Fibre

1.2g

Protein

1g

Salt

1.3g

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