This stir-fried Iceberg lettuce with satay oyster mushrooms dish is a delightful balance of textures, combining the crisp freshness of romaine lettuce with the tender, juicy oyster mushrooms. The satay sauce adds a rich peanut aroma with a hint of spiciness, enhancing the overall flavour without overpowering the natural taste of the vegetables. By adding the satay sauce at the end, the dish retains its freshness while allowing the sauce to coat each bite evenly, creating a mouthwatering experience.
Ingredients (for 1-2 servings)
- Iceberg lettuce – 200g
- Oyster mushrooms – 150g
- Satay sauce – 2 tablespoons
- Salt – ½ teaspoon
- Ginger slices – 2 slices
- Vegetable oil – 1 tablespoon
- White pepper – ¼ teaspoon
Direction
- Cut romaine lettuce into 2 cm-wide strips and set aside.
- Heat a pan over high heat and add vegetable oil. Once hot, add the ginger slices and stir-fry until fragrant.
- Add the oyster mushrooms and stir-fry over high heat until slightly softened. Then, add the romaine lettuce and continue stir-frying.
- Add salt and white pepper, mixing well.
- Finally, add the satay sauce and stir-fry for another 1-2 minutes, ensuring the sauce evenly coats all the ingredients.
- Transfer to a plate and enjoy this flavourful and aromatic veggie dish.
Usually, for many dishes, the sauce is added at the beginning so that the heat oil can release the aroma of the sauce. However, for this stir-fried Iceberg lettuce with satay oyster mushrooms, adding the satay sauce at the end helps preserve the crisp texture of the lettuce while allowing the sauce to coat the ingredients perfectly.
