Stir Fried Iceberg Lettuce With Shrimp Food

EASY LETTUCE WRAPS

Steps:

• Combine stir-fry sauce, sherry and cornstarch; set aside.
• Stir-fry pork, onion and garlic together in hot wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook, stirring, until pork is evenly coated with sauce. Remove from heat; stir in cilantro and sesame oil. To serve, place desired amount of meat mixture in lettuce leaf and wrap to enclose.

STIR-FRIED ICEBERG LETTUCE WITH SHRIMP

Steps:

• Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
• Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
• Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
• Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

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.

NEIL PERRY'S STIR-FRIED ICEBERG LETTUCE

Steps:

• 1. Heat a wok until just smoking. Add the oil and, when hot, add the garlic and stir-fry until fragrant (10-20 seconds). Add the lettuce and stir-fry for 1-2 minutes, or until it becomes limp. Deglaze the wok with the shaoxing, then add the soy sauce, sugar and salt and cook until the lettuce is tender. Remove from the heat and toss with sesame oil to serve. This recipe goes well with Neil Perry's Thai-style beef with sugar snap peas

SHRIMP AND ICEBERG LETTUCE SALAD

Steps:

• Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside in a large lidded storage bowl.
• Heat the oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning and Old Bay.
• Sauté just until pink and set aside to cool.
• Toss lettuce with the mayonnaise.
• Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again.
• Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.

STIR-FRIED SCALLOPS WITH LETTUCE

Steps:

• Early morning PRE-PREP:.
• Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened.
• Final Prep:.
• Wash and tear lettuce into large sheets.
• Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside.
• Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve.
• IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.

STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE

Steps:

• Take the lettuce and firmly hit it on the counter to remove the core. (One of the first of many tricks I learned when working in the restaurant industry!)
• Remove the first outer layer of the lettuce and any discolored leaves and discard. Tear the lettuce with your hands into large 4 to 5-inch pieces.
• Place the lettuce in a large bowl of very cold water and give it a good stir. This washes your lettuce and rehydrates it. Next, drain the lettuce in a colander and give it a good shake to remove the excess water from the surface of the lettuce. Iceberg lettuce already contains a lot of water, so removing the excess water is important, or you'll end up with too much liquid. Feel free to use a salad spinner, which is a good idea if your stove and wok does not generate enough high heat.
• Combine the soy sauce, oyster sauce, sesame oil, salt, sugar, white pepper into a small bowl and set aside.
• Heat your wok over low heat, and add 2 tablespoons of oil and the fresh ginger slice. Make sure to smash the ginger with the side of a knife to release the juices and flavors before you add it. Infuse the oil for 15 seconds, being careful not to burn the ginger.
• Turn the heat up to the highest setting, and stir in the chopped garlic. Then mmediately add the iceberg lettuce. Stir-fry everything together, using a scooping motion to coat the lettuce uniformly with the oil. After about 20 seconds, gather the lettuce in the middle of the wok in a pile, so you can see the liquid pooling around it in the wok.
• Let cook uncovered for another 15 seconds, and while this is happening, pour the soy sauce mixture over the lettuce. At this point, the sides of the wok will start to super-heat. This may be tough to achieve on your average stove burner, but do your best!
• Now in a single motion, stir the lettuce in a circular motion while spreading the lettuce out across the wok. The idea is to get the lettuce and the liquid searing along the sides of the wok to get that wok hei flavor. After the searing has stopped, repeat the process of gathering the lettuce in the middle of the wok again and letting the sides of the wok heat up again.
• After this second round of searing, your iceberg lettuce should be tender, with the green parts wilted. Stir fried lettuce should be slightly crunchy, so be sure not to overcook it. This whole process from start to finish takes less than 2 minutes in the wok.

STIR-FRIED LETTUCE

Steps:

• Peel apart the lettuce leaves and roughly tear them into smaller pieces. I usually just halve each leaf. Heat the oil in a wok or a large frying pan (metal woks, rather than non-stick, give a better flavour to this dish). Throw in the garlic and fry for 1 min until fragrant, then add the lettuce leaves - they will make a noisy sizzle.
• Add the oyster sauce and 100ml water. Fold in all the lettuce so that it is well coated. Add the white pepper. Cook all the leaves until they start to wilt but still have crunch.

STIR FRY LETTUCE WITH DRIED SHRIMPS

Steps:

• Separate and cut the lettuce leaves into 2-inches squares, or bite-sized. Wash and soak in water for 45 minutes to 1 hour.
• Add water to the tapioca flour. Stir to mix well. Set aside.
• Drain the water from the lettuce with a colander and set it aside to drip excess water off.
• Soak the dried shrimps in hot water for 1 minute. Strain the dried shrimp and chop into smaller pieces. Set aside.
• Heat the garlic oil in a non-stick pan over medium heat.
• When the oil is hot, add in the chopped dried shrimps. Stir fry for 30 seconds, or until aromatic, and the shrimps have changed colour.
• Switch off the heat and remove the dried shrimps from the pan. Set it aside.
• Switch on the heat to medium again. Add the washed lettuce to the pan.
• Rotate the lettuce with a pair of tongs for 3.5 minutes, or until the lettuce is soft and the volume has reduced by half.
• Remove and discard the excess gravy accumulated at the bottom of the pan.
• Add in the seasonings: sesame oil, salt, light soy sauce, and half of the crispy fried garlic. Stir until well-combined.
• Push all the lettuce to one side of the pan. Pour the flour slurry to the gravy. Stir until thick and well-combined.
• Switch off the heat. Dish onto the serving plate. Garnish with crispy fried garlic and cooked dried shimps. Serve.

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.