A quick stir-fry that transforms crisp, dewy ice lettuce into a savory side dish. The leaves are wok-tossed until just tender, infused with fragrant garlic and a gentle kick of dried chili.
Ice lettuce (also called crystal lettuce or ice plant) has a unique crunchy texture and subtle salinity. This quick stir-fry method brings out its best qualities without overwhelming the delicate leaves.
Rinse the ice lettuce thoroughly and pat completely dry. The leaves should be crisp and free of excess moisture.
Pour oil into a wok or large skillet over medium-high heat until shimmering. Add the sliced garlic and dried chilies, stirring until fragrant—about 30 seconds. Watch carefully to avoid burning.
Add the ice lettuce all at once. Toss vigorously over high heat for 2-3 minutes until the leaves wilt slightly and become tender-crisp. The edges should look slightly translucent.
Sprinkle with salt and white pepper, give everything a quick toss, then remove from heat immediately. Serve hot as a side dish.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
