Stir-Fried Youmaicai Lettuce, Just Like the Restaurant
【油麦菜炒出饭店的味道】看完秒懂🔥 · pan chinese cuisine
Youmaicai (Indian lettuce) is a common Chinese leafy green. Home versions often turn out watery or dull because stems and leaves cook at different rates. This recipe's key move is splitting them and adding the leaves only after the stems have had a head start, seasoning at the very end so the greens stay tender and vivid.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Per serving (4 servings)
- Energy (kcal)
- 3.1(Main ingredients only; seasoning not counted)
- Protein (g)
- 0.2(Main ingredients only; seasoning not counted)
- Fat (g)
- 0(Main ingredients only; seasoning not counted)
- Carbs (g)
- 0.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 2327.3(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Wash the lettuce greens thoroughly and drain them in a colander.
✅ Done when: The greens are clean, bright green, and no longer dripping wet.
- 2
Step 2
When cutting, separate the stems from the leaves and set them aside on separate plates.
✅ Done when: All stems and leaves are cut and portioned into two separate piles.
- 3
Step 3
Mince the garlic and set it aside on a plate.
✅ Done when: The garlic is evenly minced and ready on the plate.
Heat the wok and add oil. The author adds cooking oil plus a little lard; once the lard melts, add the minced garlic and stir-fry until fragrant.
✅ Done when: The garlic is aromatic and just turning fragrant, not browned.
Add the stems first and stir-fry for a few tosses.
✅ Done when: The stems are tossed and slightly glistening, just beginning to soften.
Add the leaves, toss quickly to combine, then add the salt, chicken bouillon powder, sugar, and a splash of water. Stir-fry quickly a few more times and plate immediately — don't linger after adding the seasonings, or the greens will overcook and turn limp.
✅ Done when: The leaves are just wilted and evenly coated, still bright green.
- 7
Step 7
Plate the greens — they should still be a vivid, bright green.
✅ Done when: The finished dish stays bright green rather than olive or dull.
- 8
Step 8
Serve and enjoy right away.
✅ Done when: The dish is on the table and ready to eat.