How to make Stir-Fried Lettuce And Fried Eggs

 Stir-Fried Lettuce With Crispy Garlic and Fried Eggs

 

YIELD : 4 servings

TIME : 20 minutes

In Chinese culture, cooked lettuce is a symbol of best of luck and is regularly eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it's sheng cai, which sounds like the words for "developing abundance" in every language. Pan-seared lettuce is usually filled in as a bed for braised mushrooms or essentially as a green side dish. Here, pan-seared lettuce, singed eggs and fresh garlic chips roost on a bed of rice, a straightforward feast with encouraging flavors and surfaces. The delight of this planning is that the lettuce holds a new crunch even subsequent to cooking; ice sheet is liked, however romaine will give you comparative outcomes. Veggie lover pan sear sauce is an item sold in Asian supermarkets, yet you can likewise utilize clam sauce. For an easy route, avoid the seared garlic and top with locally acquired fresh singed onions or shallots.

INGREDIENTS 

1 head of iceberg lettuce (about 1½ pounds)

1 tablespoon soy sauce

1 tablespoon sesame oil

2 teaspoons vegetarian stir-fry sauce, or oyster sauce

¼ teaspoon granulated sugar

 Kosher salt (Diamond Crystal)

 Black or white pepper

2 tablespoons plus ¼ cup extra-virgin olive oil

1 (1-inch) piece of ginger, peeled and finely chopped

6 garlic cloves, peeled and thinly sliced

4 eggs

 Steamed rice, for serving

1 tablespoon toasted sesame seeds

2 scallions, green and white parts, finely sliced

 Maggi seasoning sauce, for serving (optional)

PREPARATIONS 

STEP 1

Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.

STEP 2

In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.

STEP 3

Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. 

(Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.

STEP 4

To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.

STEP 5

To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.

STEP 6

To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.