Nei Mongol Hot Lettuce Salad

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This recipe is from a restaurant in inner mongolia, china. The original recipe called for beef which would be appropriate since most of inner mongolia is grasslands where cattle are raised for meat and milk.

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Steps

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Place the lettuce in a wide salad bowl or serving dish and set aside.

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Place a wok or heavy skillet over medium-high heat.

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When it is hot , add the oil and swirl to coat the bottom of the pan.

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Toss in the garlic and stir-fry for 10 seconds , then add the ginger.

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Stir-fry over medium-high to medium heat until slightly softened and starting to turn color.

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Add the meat and use your spatula to break it up so there are no lumps at all , then add the salt and stir-fry until most of the meat has changed color.

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Add the soy sauce and vinegar and stir to blend.

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Add the warm water and stir.

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The dressing can be prepared ahead to this point and set aside for up to 20 minutes.

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When you are ready to proceed , bring to a boil.

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While the dressing mixture is coming to a boil , place the cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste.

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Once the liquid is bubbling in the pan , give the cornstarch mixture a final stir , add to the pan , and stir for about 1 m.

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Ingredients

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lettuce, ginger, garlic, ground beef, salt, soy sauce, chinkiang vinegar, warm water, cornstarch, cold water, toasted sesame oil