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

Browse by ingredient

Instructions

1. 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.