Hot Shredded Cucumber And Lettuce Recipe
Ingredients
| Light soy sauce | 2 Tablespoon | |
| 1 tablespoon medium dry sherry | ||
| 4 tablespoons light stock or water | ||
| Cornflour | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Groundnut oil | 3 Tablespoon | |
| 4 spring onions, sliced diagonally | ||
| Garlic | 1 Clove (5gm), crushed | |
| Root ginger | 1 Tablespoon, chopped | |
| 1/2 cucumber, sliced thinly, then shredded | ||
| Leaf | 175 Gram, thinly sliced | |
| Cos lettuce | 175 Gram, thinly sliced | |
| 2 tablespoons chopped coriander leaves | ||
| Pepper | 1 | |
Directions
1. Blend together the soy sauce, sherry, stock or water, cornflour, sugar, and pepper. Set aside.
2. Heat the oil in a wok, add the spring onions, garlic, ginger and cucumber and stir-fry for 1 minute.
3. Add the Chinese leaf and lettuce and stir-fry for 1-2 minutes.
4. Pour in the blended sauce, stirring until thickened.
5. Transfer to a warmed serving dish, sprinkle with the coriander leaves and serve immediately.
2. Heat the oil in a wok, add the spring onions, garlic, ginger and cucumber and stir-fry for 1 minute.
3. Add the Chinese leaf and lettuce and stir-fry for 1-2 minutes.
4. Pour in the blended sauce, stirring until thickened.
5. Transfer to a warmed serving dish, sprinkle with the coriander leaves and serve immediately.
Chef
