Asian Wilted Lettuce Salad

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In anticipation of tonight’s Mid Autumn Festival pig out, and in repentance of this morning’s large starchy breakfast, I cooked myself a tasty Asian wilted lettuce salad for lunch.  I enjoy wilted lettuce salads because they resemble the lightly sautéd vegetables that I grew up on, and they are more flavorful.  Since the lettuce was wilted and less voluminous, I finished two heads of butter lettuce all by myself. 

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I don’t have any measuring utensil and made the dish by feel — tasting and adjusting as I went. 

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Ingredients:

2 small heads butter lettuce

2 red and green chili peppers each, minced or sliced, seeded if you want it less spicy

2 cloves garlic, minced

4 stocks green onion, finely chopped

1 tbs peanut oil or other cooking oil

2 tbs crushed peanuts

2 tsp fish sauce

2 tsp rice vinegar

Juice of 3 limes

1 small pack of brown sugar (from the hotel tea tray)

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Preparation:

For the dressing, I mixed fish sauce, sugar, rice vinegar and lime juice.

For the wilted lettuce, I heated some cooking oil in a wok and sautéd minced garlic, green onion and chili pepper until aromatic.  I then toss the butter lettuce in the wok and stir for 30 seconds on high heat.  Turn off stove and pour in the dressing and toss to coat.  Transfer to a large plate and top with chopped peanuts.  If you want it to be a more substantial meal, you can add boiled eggs on top, too.

Today is Angela’s lunar birthday.  In a famous Chinese poem written by Su Shi on a Mid Autumn Festival almost a thousand years ago to his brother, Su Shi telepathically wished his brother a long life through the moonbeam “但愿人长久,千里共婵娟.”  I’m sending my birthday wish to Angela via a different kind of moonbeam called “the internet,” which seems infinitely less poetic.

I found this picture of Angela on her 4th birthday at home.

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And this one in her prom dress. How she grew up seemingly overnight!

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Happy Lunar Birthday, Angela!

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