STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE
Stir-fried lettuce is refreshing, quick, easy to make, and goes with just about any dish you can think of in my opinion. Both romaine and iceberg lettuce are great choices for a cooked lettuce dish
Provided by Bill
Categories Vegetables
Time 12m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Sodium 718 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
STIR-FRIED LETTUCE
Stir-fried lettuce with soy sauce and sesame oil is unexpectedly and thrillingly tasty. You probably already have a head of romaine just waiting to be used, so you can experience it for yourself.
Provided by Patricia Tanumihardja
Categories Sides
Time 15m
Number Of Ingredients 7
Steps:
- Trim the romaine lettuce and cut it crosswise into 1-inch (2.5-cm) wide pieces. Pat the lettuce completely dry.
- Place a wok or medium skillet over medium-high heat for 1 minute. Carefully swirl in the oil. When the oil is shimmering hot but not yet smoking, add the garlic and then toss in the romaine lettuce in batches, stirring after each addition to coat the lettuce with oil before adding the next batch. This should take a total of about 2 minutes. The lettuce will have just begun to wilt.
- Add the soy sauce and sugar and give it a quick stir to coat the lettuce well. You want the lettuce to be almost tender yet still a little crisp and still bright green. Drizzle the sesame oil over the lettuce and immediately remove it from the heat.
- Move to a bowl and sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 135 kcal, Carbohydrate 11 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Sodium 520 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
STIR FRIED ROMAINE LETTUCE
Stir fried crispy Romaine lettuce has a light essence of ginger, garlic, sesame oil and chili flakes if you like a little kick and is the perfect way to eat your salad in the cooler months.
Provided by HWC Magazine
Categories Sides
Time 10m
Number Of Ingredients 8
Steps:
- In a wok or frying pan add your canola oil, ginger and garlic and fry about 1 minute until aromatic.
- Add the cut and dried romaine lettuce, salt and white pepper (I prefer the light flavours of just a light dusting of salt and white pepper but you can also use one tablespoon of soya sauce (tamari) or even 1/2 teaspoon of gluten free vegetable powder, if you wish), sugar (optional), shoaxing wine and toss quickly. Immediately Remove from heat: It is very important that you remove the roam in lettuce from heat while the romaine is just starting to wilt as the heat from the pan will continue to cook the romaine lettuce even after you remove it from the heat. Drizzle over sesame oil and dried chili flakes if desired and toss.
- Enjoy as a delicious healthy vegetable side dish.
Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 12 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 7 g, Sugar 4 g
STIR-FRIED ICEBERG LETTUCE WITH SHRIMP
In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don't cook it too long, though, or it will turn to mush and the dish will become watery.)
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED LETTUCE WITH GARLIC
This is a mouth-watering Chinese stir fry dish. It's simple, delicious, and quick and easy to make. Lettuce is stir-fried with garlic and oyster sauce.
Provided by Bing
Categories Side Dish Vegetables Greens
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a wok or large skillet over high heat; add green onions and 1/2 of the garlic. Cook and stir until fragrant, about 1 minute. Add romaine lettuce and oyster sauce; cook and quickly stir until lettuce turns bright green, 1 to 2 minutes. Turn heat to medium.
- Mix remaining garlic and salt into lettuce mixture and stir.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 5.4 g, Fat 7.2 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 809.7 mg, Sugar 1.5 g
NEIL PERRY'S STIR-FRIED ICEBERG LETTUCE
I love stir-fried lettuce, it's great just with oyster sauce or XO
Provided by Neil Perry
Categories Side Dish
Time 30m
Yield SERVES 4
Number Of Ingredients 8
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
STIR-FRIED LETTUCE
Pan-fry iceberg lettuce with garlic and oyster sauce for an unusual side dish - perfect with Asian main courses or curries
Provided by Ping Coombes
Categories Side dish
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51 calories, Fat 4 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
STIR-FRIED CELTUCE STEM
Vegan Stir-fried celtuce stem
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Peel the skin of stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.
- Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.
- Heat up some oil in wok; add ginger, garlic and Sichuan peppercorn to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute.
- Add salt, mix together and serve.
- You can also making it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but it taste differently.
Nutrition Facts : Calories 105 kcal, Carbohydrate 8 g, Protein 2 g, Fat 8 g, Sodium 10 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
STIR-FRIED LETTUCE
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.
Provided by Ilysse
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.6, Fat 5.3, SaturatedFat 0.7, Sodium 139.6, Carbohydrate 5.7, Fiber 1.7, Sugar 3.2, Protein 1.6
STIR-FRIED BEEF ON LETTUCE
"Being from the Philippines, I'm partial to stir-fries," writes Ninez McConnell of Mill Creek, Washington. "My husband especially likes this refreshing combination of steak and crisp shredded lettuce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine soy sauce and wine or broth. Reserve 1/4 cup. Pour remaining soy sauce mixture into a large resealable plastic bag; add the beef; seal and turn to coat. Refrigerate for 15 minutes. In a small bowl, combine the cornstarch and reserved soy sauce mixture until smooth; set aside., In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm. , Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.
Nutrition Facts : Calories 246 calories, Fat 10g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 856mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
STIR-FRIED GARLIC LETTUCE
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Provided by Fran McCullough
Categories Wok Garlic Leafy Green Vegetable Side Stir-Fry Vegetarian Lettuce Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
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.
STIR-FRIED LETTUCE
Chinese people don't generally eat raw vegetables, but love cooked green vegetable dishes like this flavorful stir-fry lettuce.
Provided by Liv Wan
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 460 mg, Sugar 3 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
STIR FRIED LETTUCE
Stir Fried Lettuce is a quick and easy vegetable side dish that you can make in under 10 minutes. All you need is romaine lettuce, garlic, and fish sauce. Super simple and packed with flavor. Great with rice or noodles!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 10m
Number Of Ingredients 3
Steps:
- Wash, dry, and chop the lettuce into 2-inch pieces.
- In a large pan over medium-high heat, add a little oil and the minced garlic. Saute for 2 minutes until garlic is just starting to turn golden.
- Add all the lettuce to the pan. Turn the heat to high. Let the lettuce sit for 1 minute in the pan (to get some color on the bottom).
- Stir fry for 30 seconds until the leaves start to wilt but are still crunchy.
- Add the fish sauce to the pan, stir fry for 1 more minute. Slide onto a plate. Eat hot and enjoy!
STIR-FRIED CELTUCE WITH WOOD EAR MUSHROOMS
This Stir-fried Celtuce recipe may look humble, but it's one of our most satisfying vegetable stir-fries. Give this vegetable a try if you haven't already!
Provided by Kaitlin
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- First, soak the wood ears in warm water to rehydrate (this should take about 30 minutes). You can also do this in advance and store them in the fridge. When they're fully rehydrated, rinse and cut them in half or thirds.
- Next, peel the tough outer skin off the celtuce using a paring knife or peeler, and slice into thin ⅛-inch rounds on the diagonal. De-seed your peppers, and cut into small chunks.
- Mix ⅓ cup stock with ¼ teaspoon salt (or salt to taste), ¼ teaspoon sugar, and 1 tablespoon Shaoxing wine. Set aside.
- Heat your wok over high heat. When it starts smoking, pour 2 tablespoons of oil around the perimeter. Add the ginger and fry gently for 15-30 seconds. Follow with the dried chili peppers, and cook for another few seconds.
- Next, add the chunks of fresh peppers. Stir fry for about 30 seconds. Add the wood ears. Toss to cook for about 1 minute. Nothing should be browning except the ginger, which can be lightly golden.
- Next, add the garlic and celtuce. Stir-fry for 1 minute. Add the pre-mixed stock mixture, and stir everything together. At this point, the celtuce and wood ears should be almost cooked to your liking-we like ours with a slight crunchy bite.
- Stir up your cornstarch slurry to ensure it's fully combined, and slowly stream it into the sauce while stirring constantly. Allow the sauce to thicken and coat the vegetables. This should take about 30 seconds. Plate and serve!
Nutrition Facts : Calories 95 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 6 g, Sodium 231 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STIR-FRIED SCALLOPS WITH LETTUCE
From Wei-Chuan's Cookbook, Chinese Cuisine. This is an authentic chinese recipe. The dried scallops or dried shrimp lends a complex aroma to the clean crisp lettuce. Dried scallops are expensive, but they lend a sweet seafood taste and is much preferred, the dried shrimp is tasty too, but the flavor is more robust. Although I made this as is with the dried scallops --it was excellent, and I loved the texture of the lettuce, I find iceberg void of the nutrients of true green leafy vegetables favored by the Chinese. Therefore, this dish can be made with romaine lettuce, baby bok choy or pea shoot leaves (which are abundant in late winter and early spring in chinatowns in major cities.) We actually ordered this dish with scallop/pea shoot leaves recently over Chinese New Year in a restaurant and it would've been tastier with this sauce!
Provided by pizzamoon5-toss
Categories Greens
Time 10h10m
Yield 1 platter, 4-6 serving(s)
Number Of Ingredients 11
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 CHICKEN IN LETTUCE CUPS
Want a gluten-free, healthy weeknight recipe that's as packed with vibrant Asian flavors as it is a ton of textures? These lettuce cups are a total family-friendly mealtime find. When you feel like you've been consuming too many carbs, this is a great choice that's still satisfying.
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the soy sauce, honey and cilantro in a small bowl and set aside.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 2 minutes. Add the bell pepper and cook, stirring occasionally, until just tender, about 2 minutes. Add the garlic and ginger and cook, stirring, about 1 minute, then add the chicken and cook, stirring, occasionally, until cooked through, about 7 minutes.
- Stir in the soy sauce mixture and salt and cook until the juices evaporate, about 2 minutes.
- Spoon the filling into the lettuce cups and serve immediately. To eat, roll up the filling in the lettuce like a burrito.
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,
CHINESE-STYLE STIR-FRIED LETTUCE
This easy stir-fry is a good way to use lettuce, whether excess or not. It's best to use crisp lettuce like romaine for this. The leaves become slightly tender and the midribs stay nice and crisp when prepared this way.
Provided by Veg Kitchen
Categories Vegetable side dish
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a stir-fry pan or wide skillet. Add the onion and garlic and sauté until golden.
- Meanwhile, wash the romaine leaves without separating them from the stem. Shake out the excess water, then lay on a cutting board. Cut crosswise into 1/2-inch wide shreds.
- Add the lettuce to the stir-fry pan and cover just until it wilts down a bit, about 2 minutes. Then uncover, sprinkle in the sugar and stir-fry for another minute or so.
- Season to taste with salt and pepper, and stir in the sesame oil for extra flavor. Embellish with any or all of the optional ingredients, then serve at once.
Nutrition Facts : Calories 64 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
STIR-FRIED LETTUCE
Lettuce is rich in nutrients and is a very refreshing and delicious vegetable. I like to eat hot pot in winter. The taste is good, but it is also easy to get angry. Let's help. The low-calorie and high-nutrition oily lettuce is very popular. The fried lettuce always feels that there is something missing, so I added a few pickled peppers. After the kimchi jars are soaked, the peppers are not hot at all and have a unique flavor. Add them to the lettuce and stir fry until it is not only delicious, but also Bright color.
Provided by Leaf's Little Chef
Time 5m
Yield 3
Number Of Ingredients 8
Steps:
- Prepare the raw materials
- Pickled peppers cut into small pieces
- Put vegetable oil in the pot and heat it to 80% hot
- Add green onion, ginger, garlic and quickly turn it over
- Add pickled peppers and stir fry for a fragrance
- Add the lettuce and stir fry
- Add salt, oyster sauce, and white vinegar, stir evenly out of the pot
STIR-FRIED LETTUCE
Provided by Abigail Donnelly
Yield 2 to 4
Number Of Ingredients 7
Steps:
- 1. Heat the sesame oil in a wok over a high heat, then fry the lettuce, ginger and garlic until they start to caramelise slightly.2. Add the palm sugar and deglaze the wok using the rice vinegar and soya sauce. Cook for a further 5 minutes.Cook's note: Any leftover lettuce and any Asian-style ingredient can be added to the frying process of this recipe. Serve with Woolworths' crispy onion sprinkle.Find more Asian recipes here.
Nutrition Facts :
STIR-FRIED LETTUCE: A FAST, TASTY CHINESE SIDE DISH EVERYONE WILL LOVE
Stir-fried lettuce is a mouthwatering, quick, and easy Chinese side dish. It is a popular dish to serve during Chinese New Year as it's considered a lucky food.
Provided by Cookist
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the lettuce leaves horizontally in 1-inch pieces.
- Whisk the Chinese rice wine, soy sauce, and sugar in a bowl to combine.
- Heat the oil in a wok. Saute the ginger, garlic, and chili flakes over medium-high heat until fragrant, about 10 to 20 seconds.
- Add the lettuce to the wok. Fry for 1 to 2 minutes, until the lettuce beings to wilt.
- Pour the sauce into the wok. Add in the salt. Stir-fry for 1 to 2 minutes. Take the wok off the heat and add in the sesame oil. Toss to combine, and serve.
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- To remove the core of the lettuce, take a sharp paring knife, run it around the core, and then gently pull it out. Remove the outer layer of the lettuce and discard. Now tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander.
- In a small bowl, whisk together the tamari or soy sauce, hoisin sauce, sesame oil, sugar, and a pinch of sea salt and white pepper. Set sauce aside.
- Heat a large frying pan or wok over medium-low heat, add a drizzle of oil, along with the ginger and garlic, and cook for 30 seconds. Increase the heat to medium, add the lettuce, and stir-fry for 1-2 minutes, until the lettuce is wilted. Pour the sauce over the lettuce and stir-fry for a further 60 seconds. Take care not to overcook, as you want the lettuce to retain some crunch. Remove from the pan and set aside. Once the pan is cool enough to handle, rinse it out and dry.
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- In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
- Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
- Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
- Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.
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CHICKEN FAJITA STIR-FRY RECIPE | COOKING LIGHT
From cookinglight.com
STIR FRIED LETTUCE WITH GARLIC, GINGER AND ONIONS ...
From foodforthelove.wordpress.com
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