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Shrimp Paste Stir-fried Romaine Lettuce
This delightful dish combines the crisp tender leaves of romaine lettuce with a rich savory flavor created by shrimp paste fermented bean curd and yellow soybean paste making it both tasty and satisfying to eat. The combination of salty sweet and slightly spicy notes adds depth while keeping the texture light and refreshing. It is […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Shrimp Paste Stir-fried Romaine Lettuce
| Ingredient | Amount |
|---|---|
| Romaine lettuce (油麦菜) | 5-6 liang (approx. 250-300g) |
| Ginger and garlic | a few slices and cloves |
| Bird's eye chili (optional) | 1 as needed |
| Pork fat or lard | a few slices or 1 tbsp |
| Shrimp paste (虾酱) | 1 tsp |
| Fermented bean curd (豆腐乳) | 1 small piece |
| Yellow soybean paste (黄豆酱) | 1 tsp |
| Light soy sauce or oyster sauce | 1 tbsp |
| Sugar or MSG | 1 tsp |
| Cooking oil | 1 tbsp |
- Romaine lettuce (油麦菜)5-6 liang (approx. 250-300g)
- Ginger and garlica few slices and cloves
- Bird's eye chili (optional)1 as needed
- Pork fat or larda few slices or 1 tbsp
- Shrimp paste (虾酱)1 tsp
- Fermented bean curd (豆腐乳)1 small piece
- Yellow soybean paste (黄豆酱)1 tsp
- Light soy sauce or oyster sauce1 tbsp
- Sugar or MSG1 tsp
- Cooking oil1 tbsp
Cooking StepsHow to cook Shrimp Paste Stir-fried Romaine Lettuce step by step
-
Step 1Wash and cut the romaine lettuce, drain and set aside. You can substitute with other greens you like — water spinach, green beans, or lotus root are all great options.
-
Step 2If you don’t have lard, slice a few pieces of pork fat for flavor. Prepare a few slices of ginger and garlic, and one bird’s eye chili (omit if you don’t like heat).
-
Step 3I used Lee Kum Kee shrimp paste, Guanghe white fermented bean curd, and Chaozhou yellow soybean paste. Adjust the amount of each sauce to taste and the quantity of vegetables. Sugar replaces MSG and also helps balance the saltiness of the various sauces. The most important thing in cooking is suiting your own family’s taste — feel free to swap in your favorite similar sauces.
-
Step 4Add 1 tbsp light soy sauce and 2-3 tbsp water, mix everything together and set aside. Prefer oyster sauce over light soy sauce if you like. Since the sauces are already quite salty, I didn’t add extra salt — but salt levels vary by brand, so taste and adjust as you cook.
-
Step 5Heat cooking oil in a wok, add the ginger, garlic, chili, and pork fat. Stir-fry until fragrant.
-
Step 6Add the romaine lettuce and toss a few times.
-
Step 7Pour in the sauce mixture and stir-fry until evenly coated, then serve. For a clay pot version, preheat the pot, add the sauced vegetables directly and bring to the table. If using green beans or lotus root, let them heat in the clay pot for 2-3 minutes before serving.
-
Step 8Appetizing and pairs perfectly with rice — you must try this!
Shrimp Paste Stir-fried Romaine Lettuce
This delightful dish combines the crisp tender leaves of romaine lettuce with a rich savory flavor created by shrimp paste fermented bean curd and yellow soybean paste making it both tasty and satisfying to eat. The combination of salty sweet and slightly spicy notes adds depth while keeping the texture light and refreshing. It is […]
Ingredients
- 5-6 liang (approx. 250-300g) Romaine lettuce (油麦菜)
- a few slices and cloves Ginger and garlic
- 1 as needed Bird's eye chili (optional)
- a few slices or 1 tbsp Pork fat or lard
- 1 tsp Shrimp paste (虾酱)
- 1 small piece Fermented bean curd (豆腐乳)
- 1 tsp Yellow soybean paste (黄豆酱)
- 1 tbsp Light soy sauce or oyster sauce
- 1 tsp Sugar or MSG
- 1 tbsp Cooking oil
Instructions
-
Wash and cut the romaine lettuce, drain and set aside. You can substitute with other greens you like — water spinach, green beans, or lotus root are all great options.
-
If you don’t have lard, slice a few pieces of pork fat for flavor. Prepare a few slices of ginger and garlic, and one bird’s eye chili (omit if you don’t like heat).
-
I used Lee Kum Kee shrimp paste, Guanghe white fermented bean curd, and Chaozhou yellow soybean paste. Adjust the amount of each sauce to taste and the quantity of vegetables. Sugar replaces MSG and also helps balance the saltiness of the various sauces. The most important thing in cooking is suiting your own family’s taste — feel free to swap in your favorite similar sauces.
-
Add 1 tbsp light soy sauce and 2-3 tbsp water, mix everything together and set aside. Prefer oyster sauce over light soy sauce if you like. Since the sauces are already quite salty, I didn’t add extra salt — but salt levels vary by brand, so taste and adjust as you cook.
-
Heat cooking oil in a wok, add the ginger, garlic, chili, and pork fat. Stir-fry until fragrant.
-
Add the romaine lettuce and toss a few times.
-
Pour in the sauce mixture and stir-fry until evenly coated, then serve. For a clay pot version, preheat the pot, add the sauced vegetables directly and bring to the table. If using green beans or lotus root, let them heat in the clay pot for 2-3 minutes before serving.
-
Appetizing and pairs perfectly with rice — you must try this!
