Stir-fried Garlic Lettuce (Shoon Chow Saang Choy)

James Carrier

Notes: This dish is similar to a wilted salad; the lettuce should retain some crunch. Serve with the ginger chicken.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 59%
  • Protein: 1.6g
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Carbohydrate: 5.1g
  • Fiber: 1.1g
  • Sodium: 191mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Rinse and drain lettuce thoroughly. Cut out and discard core. Separate leaves and tear into 3- by 5-inch pieces.
  2. 2. In a small bowl, mix soy sauce, sesame oil, wine, sugar, salt, and pepper.
  3. 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.
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