1 head iceberg lettuce, use the lettuce in your share, such as romaine
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
Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and discard 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.
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