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Grace Young’s Stir-Fried Iceberg Lettuce


Serves 4

  • 1teaspoon soy sauce
  • 1teaspoon sesame oil
  • 1teaspoon rice wine or dry sherry
  • 3/4teaspoon sugar
  • 1/2teaspoon freshly ground white or black pepper
  • 1 1/2tablespoons peanut oil or other neutral oil
  • 4scallions, cut on the diagonal into 1-inch pieces
  • 3cloves garlic, thinly sliced or smashed
  • 1/2medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 4-inch
  • wide pieces (or substitute 12 ounces of other greens — see headnote)

Kosher salt, to taste

In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions (including all of the white and light green pieces), and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry 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 while lettuce is just tender and still bright green, and garnish with remaining scallions.

Author Notes: A near-instant springy green vegetable before the springy greens. (And, yes, you can cook lettuce — here’s why you should.) Note: You can use this tec (…more) —Genius Recipes

BY: Genius Recipes