Canola oil to cook 2 tablespoons ginger, julienne 2 heads iceberg lettuce, torn into large pieces 2 tablespoons oyster sauce 1 pint shucked oysters 1 teaspoon white pepper 2 teaspoons salt 1 tablespoon butter
In a hot wok coated with oil, add ginger and fry until golden brown. Add lettuce and stir-fry until soft.
Add oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add butter. Check for seasoning.
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