Stir-fried A-Choy (Taiwanese Lettuce)
The slightest bitterness is addictive! Stir-fried garlic with "A dish" unique to Taiwan
Description
A staple vegetable dish where 'A-Choy' (Taiwanese lettuce)—a slightly bitter green eaten as often as water spinach in Taiwanese eateries—is rapid-fried on high with garlic.
Restaurants serving Stir-fried A-Choy (Taiwanese Lettuce)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- A-Choy(Taiwanese lettuce)
- Raw garlic
- Lard(or Oil)
- Salt
- Rice wine
Instructions
- [Authentic Recipe]
- [A-Choy Prep] Wash 'A-Choy' (a lettuce relative with pointed leaves unique to Taiwan) well, cut into 5cm lengths.
- Heat a wok until smoking, add generous oil (lard recommended).
- Add 'raw garlic' smashed with a cleaver flat for aroma.
- Dump the A-Choy in all at once, toss on high.
- Add salt, a little water (or chicken broth), and a secret dash of 'rice wine'.
- Remove from heat quickly within dozens of seconds while it retains its crisp texture and vibrant green color to finish.
Learn more Spice, substitutes, tips
Key spices
Strong raw garlic aroma
Substitutes at Japanese supermarkets
Romaine lettuce or Yu Mai Cai
Pairing
Lu Rou Fan or Fried Rice
Trivia
[For Everyone] When ordering veg stir-fries in Taiwan, 'A-Choy' is always suggested alongside water spinach and cabbage. The name supposedly comes from its Taiwanese pronunciation 'A-tsai' or its A-shaped leaves.
Eating tips & etiquette
[Unique Eating] Since A-Choy's slight bitterness perfectly matches pork fat, heap it next to Lu Rou Fan and eat heartily to neutralize the fat!
Allergen
None