Oil-Blanched Celtuce Cubes

Name: Oil-Blanched Celtuce Cubes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 250 g celtuce; 100 g shrimp; 3 g salt; 1.5 g MSG; 2 g cooking wine; 3 g starch; 1 g scallion; 1 g ginger; 5 g broth; 20 g oil; 5 g sesame oil

A classic Zhejiang dish featuring oil-fried bamboo shoot cubes, known for its pale, elegant appearance and crisp, tender texture.

23 min

Easy

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Ingredients

celtuce 250 g

shrimp 100 g

salt 3 g

MSG 1.5 g

cooking wine 2 g

starch 3 g

scallion 1 g

ginger 1 g

broth 5 g

oil 20 g

sesame oil 5 g

Instructions

Step 1

Peel the celtuce and trim away any inedible parts, then cut it into 1 cm cubes. Rinse the shrimp, make a small slit along the back with a paring knife, pull out the vein, wash clean, and place in a bowl. Add 0.2 g salt, 0.2 g MSG, 0.5 g cooking wine, half an egg white, and 1 g starch, then stir well until evenly combined.

Step 2

Cut the scallion into small squares and slice the ginger; place them in a small bowl. Add the salt, MSG, broth, cooking wine, starch, and sesame oil, and mix well to form a sauce.

Step 3

Heat a wok over high heat, add the oil, and stir-fry the shrimp until they separate and turn opaque. Add the celtuce cubes and continue to stir-fry without pause. Once the celtuce is cooked through, pour in the prepared sauce and toss quickly so that it evenly coats the surface of the shrimp and celtuce cubes. Transfer to a plate and serve.