Taiwan Lettuce Sauteed with Garlic (A-Tsai or E-Ah Tsai)

Taiwan lettuce (Lactuca sativa) was a staple in our household in Taiwan. Mom typically cooked this veg sautéed with lots of garlic. She also occasionally blanched the greens in boiling water and topped them with a light sauce of soy sauce, a tiny little bit of lard, and thinly sliced shallots. The taste is similar to romaine lettuce with just a hint of bitterness. It's readily available these days in mosts Asian markets here in SoCal.

INGREDIENTS:

1 pkg. Taiwan lettuce, rinsed, bottom part of stems removed, cut into 2" sections

2 tbsp. vegetable oil

6-8 cloves garlic, each quartered

4 tbsp. water

1-2 tsp. salt (to taste)

1. Rinse the lettuce well, then remove to a chopping board.

2. Cut and remove the root/bottom of each bunch.

3. Slice the bunches into 2" sections and set aside.

4. Heat a large wok over high heat and add 2 tbsp. oil; when oil is shimmering hot, add the garlic and toss for 10-15 seconds until fragrant. 

5. Add the sliced lettuce and toss; sprinkle salt over and stir to combine. 

6. Add 4 tbsp. water and stir with spatula; cook for 1-2 minutes or until the lettuce is just crisp-tender, stirring occasionally.

7. Plate and serve.

Taiwan Lettuce