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1
Place the lettuce in a wide salad bowl or serving dish and set aside.
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2
Place a wok or heavy skillet over medium-high heat.
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3
When it is hot, add the oil and swirl to coat the bottom of the pan.
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4
Toss in the garlic and stir-fry for 10 seconds, then add the ginger.
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5
Stir-fry over medium-high to medium heat until slightly softened and starting to turn color.
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6
Add the meat and use your spatula to break it up so there are no lumps at all, then add the salt and stir-fry until most of the meat has changed color.
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7
Add the soy sauce and vinegar and stir to blend.
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8
Add the warm water and stir.
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9
The dressing can be prepared ahead to this point and set aside for up to 20 minutes.
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10
When you are ready to proceed, bring to a boil.
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11
While the dressing mixture is coming to a boil, place the cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste.
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12
Once the liquid is bubbling in the pan, give the cornstarch mixture a final stir, add to the pan, and stir for about 1 minutes: the liquid will thicken and become smoother.
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13
Taste for salt, and add a little salt or soy sauce if you wish.
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14
Add the sesame oil and stir once, then pour onto the lettuce.
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15
Immediately toss the salad to expose all the greens to the hot dressing.
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16
Serve immediately.
