Lettuce can be used in stir-fries just like any other green, but it’s best to use a crisp variety such as cos, baby gem or iceberg, which will stand up to cooking while maintaining a little texture. Other greens such as Siamese watercress, choy sum or even silverbeet are great choices, too, but thinly slice the large stalks or stir-fry them first to cook them properly.
Ingredients
Method
Main
1.Heat half the oil in a wok over high heat, add bacon and fry until golden (3-4 minutes), then set aside. Heat remaining oil in wok until smoking, then add garlic and stir-fry until just tender, but not brown (5 seconds). Add lettuce and stir to combine, then add oyster sauce and stock, and stir-fry until lettuce is just wilted. Toss bacon through, scatter with chillies and serve with steamed jasmine rice.
Drink Suggestion: Rich cidre from Normandy. Drink suggestion by Max Allen
Notes
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