Lettuce Sweet and Salty Stir Fry
(Pad Pak Gaad Dong Sai Kai)
Jules’s Blurb: Here’s a really unusual vegetable stir fry with scrambled eggs, which frankly looks and sounds quite unappetising or at best an acquired taste. Having helped with the making of this video before trying it for the first time, I for one, was not really expecting to enjoy this pickled lettuce and egg dish.
I’m pleased to report, not only is it “not” an acquired taste, it’s deliciously refreshing and at worst a tad salty sweet; Curiously, Sweet Salted Lettuce with Scrambled eggs is the full tittle for this recipe and when stir fried with all the other ingredients produces a lovely flavoured vegetable stir fry indeed.
As our regulars will know I’m not a big fan of veggies, but this Lettuce Stir Fry Recipe won me over or was it just Khwanjai’s cooking?… Yet again!
I ramble on about getting the mushroom treatment, which I believe is a British expression, so in case you don’t understand the “mushroom treatment” is being kept in the dark and fed mis-information (bull-????) or manure as I refer to it.
How to Cook Lettuce Stir Fry with Egg
1/2 Pickled Lettuce
3 Large Garlic Cloves
2 tbs Oyster Sauce
1 ts Chicken Stock Powder
1 1/2 ts Sugar
1/2 Tbs Fish Sauce
2 Tbs Oil
Shred the Pickled Lettuce
Chop Garlic cloves rough cut
Starting with a hot wok add 2 tbs oil followed by the chopped garlic and stirring briefly
Add the eggs and scramble together with the garlic
Next add the shredded pickled lettuce and mix together well
Now its time to add sugar, chicken stock fish sauce and the lovely oyster sauce
Continue stirring until thoroughly mixed
Here’s a great recipe to have as a snack on its own with lovely Jasmine rice, but really it’s a recipe to add to the table to compliment some other dishes such as Tom Yum Goong or Coconut Chicken Soup.
Khwanjai’s Top Tips:
I am informed by Joshua that the pickled lettuce is labelled “pickled mustard” in his part of America. Louisiana? I think! Any other info please let me know.
The ingredients amounts listed in the recipe are what Khwanjai finally used, but as always, do your own taste test!
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