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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. Ingredients:
1 head iceberg lettuce |
1 1/2 teaspoons soy sauce |
1 1/2 teaspoons sesame oil |
1 teaspoon rice wine or 1 teaspoon dry sherry |
3/4 teaspoon sugar |
salt and pepper |
1 tablespoon salad oil |
3 garlic cloves, peeled and minced |
Directions:
1. Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
2. In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
3. 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.
4. Add lettuce and stir fry until slightly limp but still somewhat crisp.
5. Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
6. Serve at once.
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