Total Steps
3
Ingredients
9
Tools Needed
2
Ingredients
- 2.0 teaspoon water
- 1.0 tablespoon soy sauce
- 2.0 teaspoon cornstarch
- teaspoon kosher salt
- 1.0 head iceberg lettuce cut into 2" squares
- 1.0 tablespoon minced peeled fresh ginger
- 2.0 teaspoon peanut or vegetable oil(optional)
- 2.0 teaspoon Chinese hot chili oil
- cup chicken broth
Instructions
Step 1
<a href="/technique/XZFHRHHF/heat">Heat</a> the chicken broth, oils, and ginger in a large <a href="/technique/MYJ2HRB7/skillet">skillet</a> or <a href="/technique/HHMRLM85/wok">wok.</a> Add the lettuce and cook over high <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly, for 3 to 4 minutes, until the lettuce is cooked but still firm to the bite.
Step 2
Add the <a href="/technique/DPSVTKVY/salt">salt</a>, cornstarch mixture, and soy sauce, and cook for 30 seconds to 1 minute more. Transfer the lettuce to a platter and <a href="/technique/Y6MVNCHX/serve">serve</a> hot or at room temperature.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.