Hot Dishes
Stir-fried Oyster Lettuce
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This quick and flavorful Stir-Fried Oil Wheat Vegetable is a vibrant Sichuan-inspired dish that brings a delightful crunch and spicy kick to your table. Fresh oil wheat vegetable is washed and stir-fried with aromatic garlic, ginger, dried chili peppers, and numbing Sichuan peppercorns for a bold, fragrant taste. The high-heat wok cooking locks in the vegetable’s crisp texture while infusing it with smoky, spicy notes. A splash of light soy sauce enhances the umami, though you can skip it for a cleaner taste. Finished with just the right amount of salt, this dish is a perfect balance of heat, freshness, and simplicity. Ready in minutes, it’s an easy yet impressive side that pairs beautifully with steamed rice or any main course. A must-try for lovers of bold, authentic flavors!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- oil wheat vegetable 300g
The sauce & seasonings
- dried chili peppers 2-3 pieces
- Sichuan peppercorns 1 tsp
- ginger 10g (2 slices)
- garlic 3 cloves
menu_book Directions
1
Step 1
Wash the oil wheat vegetable with rice washing water, then wash with clean water, and drain the water.
2
Step 2
Prepare dried chili peppers, Sichuan peppercorns, ginger slices, and garlic cloves.
3
Step 3
Heat a wok over high heat, add an appropriate amount of plant oil and heat it up.
4
Step 4
Add dried chili peppers, Sichuan peppercorns, ginger slices, and garlic cloves, and stir-fry until fragrant.
5
Step 5
Add the oil wheat vegetable and stir-fry.
6
Step 6
Adjust with an appropriate amount of light soy sauce, you can choose not to add light soy sauce.
7
Step 7
Stir-fry the oil wheat vegetable quickly, and adjust with an appropriate amount of salt.
8
Step 8
Stir-fry evenly, turn off the heat, and serve.
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