Stir-Fried Tea Leaf Salad Recipe


Stir-Fried Tea Leaves


  • 1 head of bibb lettuce or mild lettuce of your choice
  • salt


How to Make

Stir-Fried Tea Leaves

  • Bring 1/4 cup spring water to a rolling boil, remove from heat and add tea leaves. Steep leaves for 10 minutes.
  • Remove the tea leaves and set aside on a clean paper towel. Reserve the steeped tea.
  • Dry off excess moisture from the tea leaves and dust lightly with flour.
  • In a wok or saute pan, place the Stir Fry tea Oil and stir fry the tea leaves on medium-high heat until just crispy and pale gold; remove to a clean paper towel lined plate. Reserve.

Salad  and Dressing

  • Combine the Stir Fry Tea Oil, the steeped tea and the rice vinegar. Whisk and set aside.
  • Cut the head of bibb lettuce into four wedges and plate individually.
  • Drizzle dressing over each lettuce wedge. Season with salt to taste.
  • Garnish each wedge with a sprinkling of stir-fried tea leaves.

Serves: 2 to 4