Saveur

Photo: Andre Baranowski

1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. rice wine or dry sherry
3⁄4 tsp. sugar
1⁄2 tsp. freshly ground black pepper
1 1⁄2 tbsp. peanut oil
4 scallions, cut on the diagonal
   into 1" pieces
3 cloves garlic, thinly sliced
1⁄2 medium head iceberg lettuce, cored,
   outermost leaves
discarded, inner leaves torn into 4"-wide pieces
Kosher salt, to taste

1. In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside.

2. Heat a 12" skillet over high heat. Add peanut oil, half of the scallions, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce; cook, stirring occasionally, until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, divide between 4 bowls, and garnish with remaining scallions.

SERVES 4

This article was first published in Saveur in Issue #120