Leaf Lettuce Stir Fry Food

LEAF LETTUCE STIR FRY

Steps:

• Add oil to a wok, heat over high heat
• Add garlic chopped, stir-frying for 2 seconds, then add leaf lettuce, stir-frying until leaves are wilted, add salt, strring evenly and quickly, turn off the heat.
• Serve with rice,

STIR-FRIED LETTUCE

Steps:

• Gather the ingredients.
• Wash lettuce, separating each leaf from core. Dry well with a clean kitchen towel or paper towel.
• Without removing hard stems, cut leaves across into pieces of about 1 inch wide. Set aside.
• Combine rice wine or dry sherry, soy sauce, and sugar in a small bowl. Mix well and set aside.
• Heat oil in a wok over medium-high heat. Add garlic, ginger, and red pepper flakes and stir-fry until aromatic, or about 5 to 10 seconds. Start with 1/8 of a teaspoon of the red pepper flakes.
• Add chopped lettuce into wok.
• Stir-fry lettuce for 1 to 2 minutes, until leaves begin to wilt. Sprinkle with salt.
• Give previously prepared sauce a quick re-stir and swirl into wok. Stir-fry for 1 to 2 more minutes, until lettuce becomes dark green in color. Taste and adjust seasonings, add remaining 1/8 of a teaspoon of red pepper flakes if desired, or a splash of soy sauce.
• Remove from heat and stir in sesame oil.

STIR-FRIED LETTUCE

Steps:

• Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
• In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
• 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.
• Add lettuce and stir fry until slightly limp but still somewhat crisp.
• Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
• Serve at once.

STIR-FRIED LETTUCE WITH SEARED TOFU AND RED PEPPER

Steps:

• Mix together the rice wine or sherry, the broth or water and 2 teaspoons of the soy sauce and set aside.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden brown. Add the remaining soy sauce, toss together and transfer the tofu to a plate.
• Swirl in the remaining oil and add the ginger, garlic and chili pepper and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, then add the lettuce and sprinkle on the salt. Stir-fry for 1 minute, until the lettuce has begun to wilt. Add the rice wine mixture, cook 15 to 30 seconds, until the lettuce is bright and crisp tender, stir in the cilantro and remove from the heat. Serve with rice or noodles.

STIR FRY MESCLUN LETTUCE FOR 2

Steps:

• Over medium heat melt butter/margarine in a skillet large enough to hold the lettuce When butter has melted add almonds,mushrooms, garlic and shallots, stir fry 2 minutes Add lettuce stir a couple of times until it has wilted and is warm.
• Do not over cook.

STIR-FRIED GARLIC LETTUCE

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.