Apr 13, 2009

Stir-Fried Iceberg Lettuce

This fragrant stir-fry, a version of one in The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999) by Grace Young, is a popular Chinese New Year dish.

Credit: Andr� Baranowski

SERVES 4

INGREDIENTS

1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. rice wine or dry sherry
¾ tsp. sugar
½ tsp. freshly ground black pepper
1 ½ tbsp. peanut oil
4 scallions, cut on the diagonal into 1" pieces
3 cloves garlic, thinly sliced
½ medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 4"-wide pieces
Kosher salt, to taste

INSTRUCTIONS

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.