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Categories:Viewed: 3 - Published at: 9 years ago
Ingredients
- 4 cups lettuce, coarsely torn and packed in the measuring cup (use a combination of lettuces)
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 12 lb ground beef (can use a combination) or 12 lb ground pork (can use a combination)
- 12 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon Chinkiang vinegar or 1 tablespoon rice vinegar
- 12 cup warm water
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 12 teaspoon toasted sesame oil
Method
- Place the lettuce in a wide salad bowl or serving dish and set aside.
- Place a wok or heavy skillet over medium-high heat.
- When it is hot, add the oil and swirl to coat the bottom of the pan.
- Toss in the garlic and stir-fry for 10 seconds, then add the ginger.
- Stir-fry over medium-high to medium heat until slightly softened and starting to turn color.
- Add the meat and use your spatula to break it up so there are no lumps at all, then add the salt and stir-fry until most of the meat has changed color.
- Add the soy sauce and vinegar and stir to blend.
- Add the warm water and stir.
- The dressing can be prepared ahead to this point and set aside for up to 20 minutes.
- When you are ready to proceed, bring to a boil.
- While the dressing mixture is coming to a boil, place the cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste.
- Once the liquid is bubbling in the pan, give the cornstarch mixture a final stir, add to the pan, and stir for about 1 minutes: the liquid will thicken and become smoother.
- Taste for salt, and add a little salt or soy sauce if you wish.
- Add the sesame oil and stir once, then pour onto the lettuce.
- Immediately toss the salad to expose all the greens to the hot dressing.
- Serve immediately.
