2 lbs. asparagus lettuce
1.2/3 tablespoons soya sauce
2 teaspoons salt
1 teaspoon chillies
1/3 teaspoon gourmet powder
2 tablespoons sesame oil
20 grains Chinese peppercorn
1) Pare the asparagus lettuce and remove the fibers under the skin. Cut into sticks of 2.1/2 inches long and 1/2 inch square. Let it be salted for an hour. Drain the saline and mix with gourmet powder.
Cut chillies into 1.1/2-inch lengths.
2) Heat pan on fire. Pour in sesame oil. Fry peppercorn till burnt, which remove and discard. Fry chillies till dark purple. Add lettuce and follow with soya sauce. Toss a couple of times and serve.
(1) Instead of being put in the hot oil for stir-frying, the asparagus lettuce may be simply dressed raw with the piquant oil and soya sauce.
(2) The same recipe may be followed in preparing Chinese cabbage heart, rape heart, radish or ordinary lettuce in a peppery hot taste. Of these, rape must be put into the hot fry pan to be stir-fried in oil, but the others may be seasoned raw with the oil-and-sauce dressing.