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Method:
Peel skin from lettuce stem, then cut to
small cubes. Mix with ½ teaspoon of salt (extra), marinate for
10 minutes. Rinse clean with drinking water. Drain.
Boil bamboo shoot to done, peel and then cut to small cubes.
Heat ½ tablespoon of sesame oil and oil in the wok, turn off the heat.
Put scallion in immediately, then add lettuce stem and bamboo shoot,
mix evenly with some salt. The traditional way to make scallion
oil is pouring about 3 tablespoons of very hot oil on top of some
scallions in order to generate aroma. In general, this method
requires less oil, but it creates the most aroma.
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