Now we go to the other end of the spectrum. What to do when you have an abundance of la lot (Vietnamese wild betel leaves)? Of course, you could make a whole bunch of Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves). But what if you still have leaves left over?
I got lazy and decided to make a quick and easy stir fry. I love la lot so much, I could have easily eaten this with just the leaves sauteed in a bit of soy sauce. Lil' sis picked out the beef. So between the two us, we finished the pan.
Bo Xao La Lot (Vietnamese Sauteed Beef with Wild Betel Leaves)
3 or 4 dozen la lot (wild betel leaves)
1/2 lb beef, thinly sliced
1/2 tsp salt
1 tblsp soy sauce, or 2 tsp soy sauce and 2 tsp Nuoc Mam (Vietnamese Fish Sauce)
1 tsp Chinese 5-spice powder
Thinly slice the beef and mix it with the marinade ingredients. Let the mixture rest so the meat can absorb the marinade for about 10 minutes.
Wash and clean the leaves. Slice them about an inch wide. Set aside.
In a pan on high heat, add the beef, minus the liquid, and let it quickly sear. When the meat is almost done, add the liquid back in.
Then toss in the wild betel leaves.
Quickly saute until the leaves have wilted.
Serve with rice.
1 year ago today, one of the ingredients I always have in my pantry -- tree/wood ear fungus/mushroom.