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Stir-fried Garlic Lettuce (Shoon Chow Saang Choy)

James Carrier
Yield Makes 6 servings
Notes: This dish is similar to a wilted salad; the lettuce should retain some crunch. Serve with the ginger chicken.


  • 1 head iceberg lettuce (1 1/2 lb.)
  • 1 1/2 teaspoons regular soy sauce
  • 1 1/2 teaspoons Asian (toasted) sesame oil
  • 1 teaspoon Shao Xing rice wine or dry sherry
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon salad oil
  • 3 cloves garlic, peeled and pressed

Nutrition Information

  • calories 56
  • caloriesfromfat 59 %
  • protein 1.6 g
  • fat 3.7 g
  • satfat 0.5 g
  • carbohydrate 5.1 g
  • fiber 1.1 g
  • sodium 191 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and drain lettuce thoroughly. Cut out and discard core. Separate leaves and tear into 3- by 5-inch pieces.

  2. In a small bowl, mix soy sauce, sesame oil, wine, sugar, salt, and pepper.

  3. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil and garlic; stir-fry until garlic just begins to brown, about 30 seconds. Add lettuce and stir just until slightly limp but still bright green and somewhat crisp, about 2 minutes (if all the lettuce doesn't fit, add half, stir until slightly wilted--about 30 seconds--then stir in the remaining leaves). Stir in soy sauce mixture. Pour onto a platter and serve immediately.