1. Cut 10 lettuces into small sections and stir-fry in 50 ml groundnut oil with 4 chopped cloves of garlic and 50 g grated ginger.
2. Moisten with 300 ml stock, 2 tbs soy sauce, a little sugar and seasoning and cook for 2 minutes.
3. Thicken the liquid with 25 g diluted cornflour to form a light sauce and serve.