Sort ingredients
condeculinaire77
QR Code
Listen
Pdf
Aus: Fuchsia Dunlop - Land of Fish and Rice
Use a potato peeler to remove the fibrous outer layer of the celtuce stems.
Slice the stems thinly, then cut the slices into slivers.
Put the slivers in a bowl, add 1 teaspoon salt and mix thoroughly.
Set them aside in a colander for half an hour or so.
Drain off any water that has emerged from the celtuce and squeeze the strips tightly to get rid of as much liquid as possible.
Put the spring onions in a small heat-proof bowl.
Heat the oil in a seasoned wok until the edges of the wok are beginning to smoke.
Pour the hot oil over the spring onions; it should sizzle fiercely.
Pour the spring onions and oil onto the celtuce.
Add the sugar and extra salt to taste and mix well.
Pile up on a dish to serve.