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.

Ingredients:
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

Method:
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.