Inspired by a recipe in Breath of a Wok by Grace Yang, this dish serves 4.
1 Tbsp shao hsing rice wine or dry sherry
1 Tbsp low-sodium soy sauce
3/4 tsp sugar
1/2 tsp kosher salt
A pinch of mild red pepper flakes (optional)
2 Tbsp vegetable oil
5 medium garlic cloves, smashed and roughly sliced
1 lb iceberg or romaine hearts, cut crosswise into 1-inch pieces
1 tsp sesame oil
In a small bowl, combine the shao hsing wine, soy sauce, sugar, salt and pepper flakes.
Heat a wok. Swirl in the vegetable oil, add the garlic, and stir-fry 5 seconds. Add the lettuce and stir-fry 1-2 minutes or until the lettuce is just limp. Stir the sauce, swirl it into the wok, and stir-fry 30-60 seconds or until the lettuce is just tender and still bright green. Remove from the heat and drizzle on the sesame oil.
1 Tbsp shao hsing rice wine or dry sherry
1 Tbsp low-sodium soy sauce
3/4 tsp sugar
1/2 tsp kosher salt
A pinch of mild red pepper flakes (optional)
2 Tbsp vegetable oil
5 medium garlic cloves, smashed and roughly sliced
1 lb iceberg or romaine hearts, cut crosswise into 1-inch pieces
1 tsp sesame oil
In a small bowl, combine the shao hsing wine, soy sauce, sugar, salt and pepper flakes.
Heat a wok. Swirl in the vegetable oil, add the garlic, and stir-fry 5 seconds. Add the lettuce and stir-fry 1-2 minutes or until the lettuce is just limp. Stir the sauce, swirl it into the wok, and stir-fry 30-60 seconds or until the lettuce is just tender and still bright green. Remove from the heat and drizzle on the sesame oil.