- 1 iceberg lettuce
- 2 tbsp vegetable oil
- 3 large garlic cloves, roughly chopped
- 2 tbsp oyster sauce
- large pinch of ground white pepper
Peel apart the lettuce leaves and roughly tear them into smaller pieces. I usually just halve each leaf. Heat the oil in a wok or a large frying pan (metal woks, rather than non-stick, give a better flavour to this dish). Throw in the garlic and fry for 1 min until fragrant, then add the lettuce leaves – they will make a noisy sizzle.
Add the oyster sauce and 100ml water. Fold in all the lettuce so that it is well coated. Add the white pepper. Cook all the leaves until they start to wilt but still have crunch.