In the Chinese community salads
are not very popular with the older generation and some young children because
they are not used to eating raw vegetables. So the alternative is to stir fry
and use as a side dish. Surprisingly, it was a hit with my family. I must admit
they are not very fussy eaters although they each have special preferences. You
can add oyster for a change in taste.
There are 4 main categories of lettuce which
are butterhead, crisphead, leaf and romaine. Crisphead lettuce comes in large,
round, tightly packed heads of pale green leaves. Though crisp, succulent and
wilt-resistant, all crispheads have a rather neutral flavour. It is cheaper and lasts longer in the refrigerator than other types of lettuce. It was first called crisphead
lettuce because of its texture and shape. The name “iceberg” came from the fact
that this vegetable was often sent to other states and areas in trucks filled
with large amounts of ice to preserve it and slow down its decay. Compared
to the other varieties of lettuce, iceberg lettuce has a lower nutritional
content but it contains a considerable amount of folate which is essential for
preventing birth defects and other prenatal conditions. Iceberg lettuce has a strong crunch that makes it ideal for
salads and sandwiches.
Ingredients
1 iceberg lettuce
Remove
the amount you need to use
Tear
the leaves into smaller pieces
Fry the chopped garlic and add a little salt
I
normally add salt at this stage so that it is absorbed into the oil and will
coat the vegetable evenly
Do
not add salt if you want to use oyster sauce
Put
the lettuce into the wok and mix thoroughly
Do
not add water because the lettuce will produce water
Once
the lettuce is slightly soft, remove from the wok so that it will remain
crunchy
Serve as a side dish
with steamed rice
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