Ingredients with Measurements:
- 1 bunch of water lettuce, washed and chopped
- 1 cup of sliced mushrooms
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of cornstarch
- 1 teaspoon of minced garlic
- 1 teaspoon of grated ginger
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, mix together the soy sauce, cornstarch, garlic, and ginger. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the sliced mushrooms and stir-fry for 2-3 minutes until they start to soften.
4. Add the chopped water lettuce to the wok and stir-fry for another 2-3 minutes until it starts to wilt.
5. Pour the soy sauce mixture over the vegetables and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the vegetables.
6. Season with salt and pepper to taste.
7. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 85
- Fat: 5g
- Carbohydrates: 8g
- Protein: 3g
Substitutions for ingredients:
- Water lettuce can be substituted with any leafy green vegetable such as spinach or bok choy.
- Mushrooms can be substituted with any other vegetable such as bell peppers or carrots.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Add diced tofu or chicken for extra protein.
Tips and Tricks:
- Make sure to wash the water lettuce thoroughly to remove any dirt or debris.
- Cut the vegetables into similar-sized pieces for even cooking.
- Stir-fry quickly over high heat to retain the vegetables' crispness and color.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a bowl or on a plate with a sprinkle of sesame seeds or chopped scallions on top.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Steamed rice
- Noodles
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried green beans
Troubleshooting Advice:
- If the vegetables are too watery, increase the heat and stir-fry for an additional minute to evaporate any excess moisture.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food History:
- Stir-frying is a popular cooking technique in Chinese cuisine that dates back to the Han Dynasty (206 BC-220 AD).
Flavor Profiles:
- Savory, umami, slightly sweet
Serving Suggestions:
- Serve as a main dish or as a side dish with other Chinese-inspired dishes.
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