Stir-Fried Lettuce With Crispy Garlic and Fried Eggs

Hi. My name is Hetty McKinnon, and today we are going to make stir-fried lettuce with crispy garlic and fried eggs. Lettuce that has been stir- fried or braised is quite a common dish in Cantonese culture, and I love it because it stays nice and fresh and crispy even after it’s been cooked. Combine 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 teaspoons of vegetarian stir-fry or oyster sauce, 1/4 teaspoon of sugar and 1/4 teaspoon of salt. Season with some white pepper and stir it all together. Heat a large deep skillet on medium high and add 1 to 2 tablespoons of olive oil. Add the ginger and cook just until it’s fragrant. Throw in all the lettuce and stir-fry just until it starts to wilt. Then pour all the sauce over the lettuce and stir-fry for another one to two minutes. Take care not to overcook, as you want the lettuce to stay crunchy. Taste and season with salt if you need to, and remove all the lettuce and the pan juices. Once your skillet is cool enough to handle, rinse it out and give it a good dry. Place the same skillet over medium high heat and add 1/4 cup of olive oil and all the sliced garlic. Stir this constantly until the garlic turns a pale golden brown. Remove all the garlic from the oil with a slotted spoon and place it on a paper towel to drain. Break your eggs into the pan and fry until the whites are just set. To serve this all up, place some rice in a bowl and top with lettuce, some pan juices, a fried egg, crispy garlic, a scatter of scallions, and sesame seeds, and finish with a tiny drizzle of Maggi seasoning sauce and enjoy.