Chinese Hot Salad
By Mary McDougall
I used to make this often when we lived in Hawaii. Every time we eat it now, it reminds me of the islands.
Prep Time: 20 min
Cook Time: 10 min
In a wok or large pan, saute onion, ginger, and garlic in 2 tablespoons water for 1 minute. Add 1 tablespoon soy sauce, and the celery, green peppers, pea pods, and bean sprouts. Cook and stir over medium-high heat for 6 minutes. Add the remaining soy sauce, the cucumber, and the lettuce. Continue to cook 3 minutes longer. Sprinkle with lemon juice. Mix well. Serve hot.