Saturday, October 28, 2006

Stir-fried Garlic Lettuce

Sometimes, a simple dish like this can add variety to common greens using iceberg lettuce. French and Chinese cuisines sometimes include cooked lettuce. The lettuce still retains it's crunchiness, and is a refreshing change to salads in the cool months. It's a wonderful addition to the meat dishes and rice. Found this adapted recipe of Grace Young in her cookbook, The Breath of a Wok. As a personal preference, I opt to use ketcup instead of sugar in this dish, since they both add sweetness to a dish.
1 iceberg lettuce, sliced
2 Tbsp light soy sauce
2 Tbsp toasted sesame oil
1 tsp dry sherry
1 tsp sugar (I used ketcup instead)
3 cloves garlic, minced
2 Tbsp vegetable oil

In a small bowl add soy sauce, sesame oil, sherry and ketcup, and set aside. In a med. hot skillet, sauté the garlic in vegetable oil until fragant. Add iceberg lettuce and cook for 2-3 minutes. Add sauce mixture, sauté for another minute, and serve.


Anonymous said...

Yummy! I like the lettuce cooked this way! -san.y

A Mature Student said...

Hi V, hopped over when you visited my site. This is one of my favourites. I think you realise I only keep to simple quick dishes! Your version has more ingredients and I may try your version one day.

East Meets West Kitchen said...

Anonymous and dr ve thru,
Thank you for visiting my blog. This is one of fav too!