Garlic Chili Ice Lettuce
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.
Story
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.
Ingredients
ice lettuce
600g (about 1.3 lbs)
garlic cloves
2, thinly sliced
dried red chilies
2, snipped into pieces
cooking oil
2-3 tablespoons (rapeseed or vegetable oil)
salt
1 teaspoon
white pepper
a pinch
Instructions
1
Prep the lettuce
Rinse the ice lettuce thoroughly and pat completely dry. The leaves should be crisp and free of excess moisture.
2
Heat the wok
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.
3
Stir-fry until tender
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.
4
Season and serve
Sprinkle with salt and white pepper, give everything a quick toss, then remove from heat immediately. Serve hot as a side dish.
