Sauteed Lettuce with Chicken & Gingko

I love gingko nuts, it's just that I can never seem to get through a packet of them. Huh, you may ask? Well, apparently, gingko nuts, for all of their health benefits (hello gingko biloba supplements!), are actually poisonous in large doses. Sounds like an old wives' tale, but it's medically proven, so the general consensus is to eat no more than 8 nuts a day.

So I incorporate them into my stir fries, a little each time, to get through the smallest packet I could find at the supermarket. I find gingko nuts add a chestnutty flavour to a vegetable stir-fry.  

Ingredients (feeds 4):
1 large head lettuce, cut/torn roughly to 2" squares
2 small carrots, shredded
300 gm chicken fillet, sliced to strips and marinated with recipe below
20 gingko nuts
5 cloves garlic, minced
1 tbsp canola oil
1 tbsp sesame oil
1 tbsp guk kanjang (Chinese light soy will do too)
1 tbsp oyster sauce
1 tbsp mirin
3 dashes white ground pepper

Chicken Marinade (for at least 1 hour):
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp mirin
1 tsp brown sugar
1 dash white ground pepper

1) Fry garlic in canola and sesame oil, on medium-low heat, taking care not to burn the garlic, till fragrant, just under 1 minute.

2) Add carrots, and fry for 1 minute on medium-high heat.

3) Add lettuce, and fry till wilted, about 2 minutes.

4) Add guk kanjang, oyster sauce, mirin, white pepper, and stir through.

5) Add chicken, stirring through, until cooked through, about 2 minutes.

6) Add ginkgo nuts just before serving, as it disintegrates otherwise.

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