Ingredients
Canola oil to cook
2 tablespoons ginger, julienne
2 heads iceberg lettuce, torn into large pieces
2 tablespoons oyster sauce
1 pint shucked oysters
1 teaspoon white pepper
2 teaspoons salt
1 tablespoon butter

Directions
In a hot wok coated with oil, add the ginger and fry until golden brown.
Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and
pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.