Last night, I got the craving to eat “Lai Patta” or lettuce
leafs. Stir fried lettuce is made by almost every local household in Arunachal
Pradesh/ Nagaland/ Assam/ Mizoram/ Meghalaya. Now the lettuce leafs that you
get in the North eastern states is lot different than you get outside
So what we need
One bunch of lettuce leafs – Please remember that once
cooking is done, the quantity would look very less
- 2 garlic cloves, peeled
and minced
- 1 1/2 teaspoons minced
ginger
- 1/8 – 1/4 teaspoon red
pepper flakes
- 1 tbs of fine granulated
sugar – means small fine almost powdered sugar
- 2 teaspoons soy sauce
- 1 1/2 tablespoons vegetable
oil - NO mustard oil please
Preparation (15-20 minutes including the preparation time)
Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry. Combine the soy sauce and sugar in a small bowl and mix well.
Heat a wok on medium-high heat and add oil. When the oil is
hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 -
10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the
salt, for 1 - 2 minutes, until the leaves begin to wilt.
Give the sauce a quick re-stir and swirl it into the wok.
Stir-fry for 1 - 2 more minutes, until the lettuce turns dark green.
And its done
