Wok Tossed Lettuce
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Wok Tossed Lettuce
Recipe By Courtney Roulston
Ingredients
1 large Coles iceberg lettuce (using slightly wilted lettuce is OK)
1 tbsp Squeaky Gate extra virgin olive oil
2 cloves garlic, peeled, roughly chopped
2 tsp ginger, julienne
25 g butter
1 tbsp oyster sauce
½ tsp honey
½ tsp Coles black pepper (grinder)
1 tsp Coles Asia sesame oil
Method
Wash the lettuce in a bowl of ice cold water (this will revive the lettuce if it is wilted), then drain well and chop into 8 wedges. Set aside.
Heat a wok over a high heat and pour in the oil. Add in the garlic, and ginger and cook for 40 seconds, or until fragrant.
Add in the lettuce and stir for 30 seconds before adding in the butter, oyster sauce, honey and black pepper. Continue to stir fry for 1 - 2 minutes, or until the lettuce is slightly wilted, but still has some texture in the core.
Drizzle in the sesame oil at the last moment then remove the wok from the heat and place onto a serving plate. Serve immediately.
*Best served with steamed rice, egg or pork dishes.
