In a small bowl, combine the soy sauce, apple cider vinegar, sesame oil, Vegetarian oyster sauce, Red chili flakes, pepper powder and sugar.

Use a small whisk and mix the ingredients to combine.

Clean the iceberg lettuce by removing the outer leaves that appear wilted or discolored.

Knock the lettuce down on the counter couple of times. This helps to loosen the core and it is easy to just pull the center core and remove it.

Tear the lettuce into large pieces with your hand. I used half a head to serve 2 people.

Wash the lettuce and make sure you dry it well before using it in the stir-fry recipe.

In a wok or a cast iron, heat the oil.

Add the minced ginger and and let it fry for 10 seconds.

Next add the garlic and let it fry for 10 more seconds.

Now add the iceberg lettuce and mix well. Cook it in high heat for about 30 seconds stirring constantly.

Now add the prepared sauce and mix to combine. Cook for about 15 to 30 seconds or until the lettuce is slightly wilted but still has a bit of crunch to it. Don't make it too soft and make sure that the iceberg lettuce still has some crunch to it.

Serve warm.