Stir-Fried Iceberg Lettuce

Name: Stir-Fried Iceberg Lettuce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

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.

Ingredients

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

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Instructions

Step 1

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

Step 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.