Stir-fried lettuce with bacon

AT A GLANCE

  • Serves 4 people

Lettuce can be used in stir-fries just like any other green, but it's best to use a crisp variety such as cos, baby gem or iceberg, which will stand up to cooking while maintaining a little texture. Other greens such as Siamese watercress, choy sum or even silverbeet are great choices, too, but thinly slice the large stalks or stir-fry them first to cook them properly.



  • 60 ml (¼ cup) grapeseed oil
  • 250 gm streaky bacon rashers, rind removed, diced
  • 2 garlic cloves, thinly sliced
  • 2 baby gem lettuces, washed, drained well, leaves separated
  • 1 tbsp oyster sauce
  • 2 tbsp chicken stock
  • To serve: thinly sliced long red chillies
  • To serve: steamed jasmine rice
01   Heat half the oil in a wok over high heat, add bacon and fry until golden (3-4 minutes), then set aside. Heat remaining oil in wok until smoking, then add garlic and stir-fry until just tender, but not brown (5 seconds). Add lettuce and stir to combine, then add oyster sauce and stock, and stir-fry until lettuce is just wilted. Toss bacon through, scatter with chillies and serve with steamed jasmine rice.

Topics:

RICE, BACON, LETTUCE, ASIAN, FAST, MAIN, SUMMER, GARLIC, CHILLIES

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

RICH CIDRE FROM NORMANDY. , suggested by MAX ALLEN

FEATURED IN

Feb 2016

Feb 2016

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