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Stir Fried Lettuce with Oyster Sauce

ingredients

2 very fresh Cos lettuces
3 tbsp sunflower oil
For the oyster sauce:
3 tbsp commercially prepared Chinese oyster sauce
1 1/2 tbsp light soy sauce
2 tbsp Chinese rice wine, sake or dry sherry
4 tbsp cold light stock
1/2 tsp cornflour or potato flour
pinch monosodium glutamate (optional)

method

1. Bring a large saucepan two-thirds full of salted water to the boil. Remove any damaged outer leaves from the lettuces, cut each whole lettuce lengthwise into quarters, wash and drain thoroughly, then cut each quarter across, in half.

2. Add to the boiling water and blanch for only 3-4 seconds, removing the lettuce pieces quickly with a slotted handle (or use a frying basket). Drain well.

3. Prepare the sauce mixture by stirring the ingredients together in a small bowl. Heat the oil in a wok or large non-stick frying pan; when it is very hot, add all the lettuce at once and stir-fry over a high heat for a maximum of 2 minutes. The lettuce should still be fairly crunchy.

4. Transfer the lettuce to a serving dish, reduce the heat, stir the sauce ingredients once more and pour into the wok, stirring. When the sauce has boiled and thickened, sprinkle all over the lettuce and serve immediately.

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