Stem Lettuce Salad (凉拌莴笋)
Try this Asian salad using stem lettuce in a hot summer day to defeat the heat. It blends well with any seasoning.
- Prep time
- 21 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium stem lettuces
- 1 green onion
- 1 small ginger (about 1/2 in or 1.2 cm long)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 tablespoon white vinegar
- 1/4 teaspoon sugar
- 2 teaspoons Sichuan peppercorns
- 2 tablespoons vegetable oil
Instructions
- 1
Remove the stem lettuce leaves and peel the outer pale green skin off the stem. Chop the inner stem into long sticks (about 1/4 in. or 0.6 cm. thick). Put the stem lettuce sticks in a mixing bowl. Add the 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt), mixing well. Let sit on the counter for 10 minutes.
- 2
Prepare other ingredients while marinating stem lettuce. Peel and mince the ginger. Chop the green onion into small pieces. Set aside.
- 3
When 10 minutes are up, check the stem lettuce and remove any released water. Rinse with tap water and drain well.
- 4
Put the stem lettuce sticks back into the mixing bowl. Add the 1 tablespoon of white vinegar, the 1/4 teaspoon of sugar, the minced ginger, and chopped green onions on top of the stem lettuce sticks.
- 5
Heat a skillet under medium-high heat. When the skillet is getting hot, add the 2 tablespoons of vegetable oil and the 2 teaspoons of Sichuan peppercorns. When Sichuan peppercorns turn into a dark red or brownish color, take them out and immediately pour the hot oil onto the ginger and green onions, mixing well. (Optionally, grind some of the fried Sichuan peppercorns and mix in with the stem lettuce for a stronger kick). Add more salt to taste and enjoy!