This lettuce and tatsoi stir fry is the ultimate quick side: garlicky, juicy, and crisp in all the right ways. Stir-fried in rich chicken fat and finished with a dash of soy, it’s a simple 5-minute dish that brings big flavour with very little effort.
30 min
When you’ve got greens to use and only five minutes to spare, this lettuce and tatsoi stir fry is your best friend. Quick, garlicky, and bursting with umami, it turns humble leafy greens into a side dish you’ll keep coming back to—especially when cooked in rich chicken fat and finished with a splash of soy. Add chilli if you’re feeling bold!
Serves:
8 people
Time to Prepare:
30 min
Time to cook or cure:
10 min
Skill
Wokking, stir-fry
Serves:
8 people
Time to Prepare:
20 min
Time to cook or cure:
10 min
Skills:
Wok, stir-fry
1 tbsp chicken fat (or coconut oil / other fat of choice)
2 cloves garlic, finely sliced or minced
A few large lettuce leaves (butterhead, romaine, etc.), washed and dried
1 bunch tatsoi (or bok choy, spinach), washed and dried
1–2 tbsp soy sauce
Optional: a splash of oyster sauce, fish sauce, or a pinch of chili flakes for extra depth
Wok or large frying pan
Wooden spoon or tongs
Chef’s knife
Cutting board
Bowl for washing greens
Salad spinner or clean towel (to dry leaves)
Use high heat to keep the greens crisp and avoid sogginess.
Dry your leaves well before stir-frying to prevent splattering and steaming.
Works beautifully with any Asian leafy green—try mizuna, bok choy, or even spinach.
Chicken fat adds amazing depth, especially if you’ve saved it from roasted chicken
Wash the lettuce and tatsoi thoroughly and dry well.
Tear or chop into manageable pieces.
Heat your wok or frying pan over high heat.
Add chicken fat (or substitute), followed by garlic. Let it sizzle for about 30 seconds until fragrant but not browned.
Add the lettuce and toss quickly to coat in the fat.
After a minute, add the tatsoi. Stir-fry both greens for another 1–2 minutes, just until wilted but still vibrant and crisp.
Splash in the soy sauce and stir to coat evenly.
Optional: add oyster sauce, fish sauce, or chili flakes to build flavour.
Remove from heat and serve immediately as a side dish or on top of steamed rice.
do not store this dish, you can prepare everything ahead of time and keep in the fridge for up to a day. Make à la minute.
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