This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

Ingredients

4 serv.

head iceberg lettuce↗1
soy sauce↗1 1⁄2 teaspoons
sesame oil↗1 1⁄2 teaspoons
rice wine or dry sherry↗1 teaspoon
sugar↗3⁄4 teaspoon
salt and pepper
salad oil↗1 tablespoon
garlic cloves↗3
peeled and minced

Step-by-step instructions

1
Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
2
In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
3
Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
4
Add lettuce and stir fry until slightly limp but still somewhat crisp.
5
Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
6
Serve at once.

Source: food.com

Original recipe ↗

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