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.
I don’t have any measuring utensil and made the dish by feel — tasting and adjusting as I went.
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)
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.
And this one in her prom dress. How she grew up seemingly overnight!
Happy Lunar Birthday, Angela!