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.
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