Heat the oil in a wok until just smoking.
Add the garlic, ginger and eschallots and fry until fragrant.
Add the lettuce and fungi and fry a further minute.
Add the rock sugar and shao xing and toss to melt, then add the light and dark soys and the chilli sauce.
Taste the sauce for seasoning and balance.
Transfer the lettuce to a bowl with the sauce and sprinkle the Szechuan pepper over the top
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