Ingredients
500 g (about 1 lb) of Chinese lettuce (yau mak choi), 300 g (about 10.5 oz) of canned dace with fermented black beans.
Seasonings
MSG (monosodium glutamate) and chicken bouillon powder, 1/2 teaspoon each, 2 teaspoons cornstarch slurry, 1 tablespoon each sesame oil and vegetable oil.
Steps
1. Remove the dace fish with fermented black beans from the can and cut into small pieces.
2. Trim the roots off the lettuce, wash it, cut into long sections, then blanch in boiling water with a little vegetable oil, remove and rinse under cold water, then drain well.
3. Heat the wok over high heat, add a small amount of oil and heat until hot. First, add the dace with fermented black beans and stir-fry until fragrant, then add the lettuce and stir-fry until evenly combined. Season with MSG and chicken bouillon to taste, thicken with a cornstarch slurry, drizzle with sesame oil, and serve immediately.