Stir Fried Lettuces With Crispy Shallots Food

STIR-FRIED LETTUCES WITH CRISPY SHALLOTS

Steps:

• Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
• Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.

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

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.

STIR-FRIED LETTUCE WITH GARLIC

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.

STIR FRIED ROMAINE LETTUCE

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.

STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS

Steps:

• FOR THE BEEF AND MARINADE:
• Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
• Add beef, toss well to combine; marinate 15 minutes.
• FOR THE STIR-FRY:
• In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
• In small bowl, mix garlic with 1 teaspoon oil; set aside.
• Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
• Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
• Repeat with additional oil and remaining meat in 2 more batches.
• After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
• Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
• Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
• Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
• Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)

Steps:

• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
• Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
• Once they have dried and crisped, they can be stored at room temperature, covered, for several days.