Stir-fried Fushan Lettuce
His strange name is Scratchy Lettuce! Invincible stir-fried greens without discoloration
Description
A dish where Taiwan's semi-heading lettuce (Fushan lettuce)—popularly known by the shocking name 'Da Lu Mei' (Mainland Girl)—is rapid-fried on high with garlic and salt (or oyster sauce).
Restaurants serving Stir-fried Fushan Lettuce
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Da Lu Mei(Fushan lettuce/Taiwanese lettuce)
- Raw garlic
- Lard(or Oil)
- Salt
Instructions
- [Authentic Recipe]
- [Da Lu Mei Prep] Cut the base off 'Da Lu Mei' (slightly curly lettuce that retains crispness when heated, always sold in Taiwanese supers), peel leaves one by one and wash well.
- Heat generous oil (lard recommended) in a wok, sauté smashed garlic for aroma.
- Toss in Da Lu Mei all at once.
- Toss violently on high heat to coat leaves in oil.
- Add
- tbsp water (or chicken broth), season with salt and a little white pepper.
- Once the lettuce volume halves and turns vibrant emerald green, remove from heat quickly within 'dozens of seconds' (overcooking ruins texture).
Learn more Spice, substitutes, tips
Key spices
Strong raw garlic aroma
Substitutes at Japanese supermarkets
Japanese iceberg or Romaine lettuce
Pairing
Lu Rou Fan or Pai Gu Fan rice dishes
Trivia
[For Everyone] The origin of the name 'Da Lu Mei (Mainland Girl)' varies, but the dominant theory is a linguistic twist of foreign lettuce (Mèi-a). Cooks faster than cabbage and discolors less than water spinach, making it the most manageable, ultimate green for Taiwanese eateries.
Eating tips & etiquette
[Unique Eating] In Taiwanese hot pot shops, it's a massive staple not just for stir-fries but as 'hot pot ingredients'. Dip briefly in broth and eat crisp with sesame sauce!
Allergen
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