Try Neil Perry's wonderful recipe for stir fried lettuce and funghi highly seasoned with Asian spices and soy sauce.


  • 1.5 tablespoons Peanut Oil

  • 2 Cloves Garlic

  • 1 knob Ginger finely sliced

  • 2 small Red eschallots

  • 0.5 iceberg lettuce roughly torn

  • 0.5 cup black fungi torn

  • 1 teaspoon Crushed yellow rock Sugar

  • 2 tablespoons shao xing cooking wine

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce

  • 2 teaspoons Chilli Bean Sauce .

  • 0.5 cup chicken stock

  • 0.5 teaspoon Szechuan peppercorn roasted and ground


  • 1.

    Heat the oil in a wok until just smoking.

  • 2.

    Add the garlic, ginger and eschallots and fry until fragrant.

  • 3.

    Add the lettuce and fungi and fry a further minute.

  • 4.

    Add the rock sugar and shao xing and toss to melt, then add the light and dark soys and the chilli sauce.

  • 5.

    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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