Stir-Fried Garlic Lettuce
Here’s an easy recipe that’s great if you have a head of lettuce that you have to use right away. Even if you don’t, it’s still a delicious side dish to any Asian meal. Simple to make, with common ingredients, it’s a keeper for sure. Try different lettuce varieties. Serves 4-6 as a side dish.
1 medium head lettuce
1½ teaspoons soy sauce
1½ teaspoons dark Asian sesame oil
1 teaspoon Shao Hsing rice cooking wine
¾ teaspoon sugar
¼ teaspoon ground white pepper
3 Tablespoons vegetable oil
3 cloves garlic, smashed and peeled
¼ teaspoon salt
- Core lettuce and separate into leaves. Wash in several changes of cold water, breaking leaves in half. Drain thoroughly in colander until dry to the touch. (Dry the lettuce well; otherwise it will steam, not stir-fry.)
- In small bowl, combine soy sauce, sesame oil, wine, sugar and pepper. Heat 14-inch flat-bottomed wok or skillet or large, shallow Dutch oven over high heat until hot but not smoking.
- Add vegetable oil and garlic and stir-fry 10 seconds. Add lettuce and stir-fry 1 minute. Add salt and stir-fry 1 minute more, until lettuce is just limp.
- Swirl in sauce. Cook 1 more minute, or until lettuce is just tender and still bright green. Serve immediately.