Jingjie (Schizonepeta) Tossed with Fresh Lettuce
A cold dish made by tossing tender jingjie (Schizonepeta) leaves with peeled and shredded fresh lettuce, seasoned with salt, MSG, and sesame oil.
Ingredients
Jingjie (schizonepeta tender leaves, washed)
100 g
Fresh lettuce (peeled, washed, shredded)
250 g
Salt
to taste
MSG
to taste
Sesame oil
to taste
Vinegar (optional, add a little if you like a sour note)
a pinch
Instructions
1
Step 1
Pick the tender sprigs of Jingjie and wash clean. Peel the fresh lettuce, wash it, and cut into thin strips; set aside.
2
Step 2
Place the tender Jingjie leaves and the shredded fresh lettuce onto a plate, then season with salt, MSG, and sesame oil to taste and toss gently to combine. If you enjoy a tart flavor, add a small splash of vinegar to taste.
3
Step 3
Divide into portions and serve as an accompaniment to the meal.
