Quick Note: Apologies to the followers, I know my site was down for the past two weeks. Everything seems to be up and running, and we’re ready to go!
Pardon the generic title. To be honest, I’m still unsure what the official name of this green is! It’s labeled as “Chinese Lettuce”, but somehow, something tells me the name was just slapped on! That does not sound very convincing. However, doing a Google Image search on the Chinese name (油麥菜) does the trick!
Here is what it looks fresh from the grocery store:
This is probably the most simple stir-fry dish that has been posted. I usually boil them, and put oyster sauce on top. This time, I tried stir-frying it, and it turned out delicious! I just love the crunchy stem (bottom part)!
You can pick up a batch at your local Asian grocery store. Don’t be intimidated by the large amount that it may come in, as it shrivels by more than half its’ size when you’re done cooking! One thing I would like to try next time is to perhaps cut them into halves. If your pan (or wok) is not very large, you may initially feel it’s being overflowed with the greens! But they will shrivel.
- one large batch of Chinese Lettuce
- 2 teaspoons of chicken broth powder mix
- 1-2 teaspoons of sugar (or to taste)
- 3 garlic cloves, chopped
- Clean all the greens with cold water. They do not need to be dried.
- In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, put all the greens into the wok (or pan).
- You will most likely need to stir the greens, to ensure it is heated uniformaly. Gently stir for a couple of minutes.
- Add the chicken broth powder and sugar and keep stirring for another couple of minutes.
- You will notice that the greens have shriveled. When it has shriveled, and has a darker color, you can turn off the heat, and serve on a plate.