Stir-fried romaine lettuce with dace and fermented black beans is a dish I grew up with. The moment my mom opened a can of dace, the whole kitchen would fill with that unmistakable savory aroma—it always made me hungry right away. With just a few simple ingredients, she could turn it into a warm, comforting dish that went perfectly with rice.
Now, even in my kitchen in Canada, I sometimes make this dish again. The smell instantly brings me back to those family dinners, reminding me that home isn’t just a place—it’s a flavor you carry with you.
Stir-fried Romaine Lettuce with Fermented Black Bean Dace
Ingredients
Steps
Pre lettuce
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Wash and cut the lettuce into sections. Separate stems and leaves for stir-frying — stems go in first, leaves later.
Sauté garlic
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Heat the wok, add oil (or use the oil from the dace can), and sauté garlic until fragrant.
Stir-fry lettuce
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Add the stems first and stir-fry for about 1 minute. Then add the leaves and stir-fry over high heat until slightly softened.
Add mashed dace
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Add the mashed dace to the wok and mix well with the lettuce.
Add salt to taste
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Add a pinch of salt to taste (the dace is already salty, so use lightly).
Serve
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If you prefer a saucier dish, add 1–2 tablespoons of water and stir a few more times before serving.
Cooking Tips 烹飪技巧
- The dace is flavorful enough, so go easy on the salt.
- Quick high-heat stir-frying keeps the lettuce crisp and green.
- Add chopped chili if you like it spicy.
