Stir-fried Iceberg Lettuce & Egg – Hiroko’s Recipes


It is quite common that people struggle to use up a whole Iceberg Lettuce. You can’t eat Lettuce Salad day after day. I know many people never use it for cooking, but I often use it for soup and stir-fry, even for fried rice. Here is a very simple stir-fry dish you can try. It is easy to eat 1/2 of the whole Lettuce by two of you.

Makes

2 Servings

Ingredients

1/2 Iceberg Lettuce *Today it weighed 230g
3 Eggs
Salt & White Pepper
1 tablespoon Oil *I used Sunflower Oil
1/2 teaspoon Sesame Oil
1 tablespoon Sake (Rice Wine) *OR Water
1/4 teaspoon Salt
White Pepper as required *I added about 1/8 teaspoon
1/2 teaspoon Asian Chicken Bouillon Powder OR Chicken Stock Powder
1 Spring Onion *finely chopped

Method

Cut Lettuce into chunky pieces. Finely chop Spring Onion. Whisk Eggs in a small bowl and season with Salt & White Pepper. Prepare everything before you start cooking.Heat 1 tablespoon Oil in a frying pan over hight heat, cook Eggs quickly just like cooking ‘scrambled Eggs’. Transfer to the bowl that you used to whisk the Eggs OR a plate.Add a small amount Sesame Oil to the pan and stir-fry Lettuce. Add Sake (Rice Wine) as it creates steam and it helps cooking process, and it also adds Umami.Add Salt, White Pepper and Chicken Bouillon Powder, and stir. Return the Egg, and stir to combine.Place in a serving plate, sprinkle with finely chopped Spring Onion, and enjoy immediately.



Source – Read entire story here