For some reason, Cantonese people are extremely fond of iceberg lettuce, even though it doesn't even begin to measure up to most other Chinese vegetables' nutritional profiles. The lettuce attains sweetness from the soy sauce, sesame oil and rice wine and takes only 3 minutes to stir-fry.
- 1 medium head iceberg lettuce
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. dark sesame oil
- 1 tsp. rice cooking wine
- 3/4 tsp. sugar
- 1/4 tsp. ground white pepper
- 1 Tbs. vegetable oil
- 3 medium cloves garlic, peeled and smashed
- 1/4 tsp. salt
break in half (and half again if pieces are very large). Separate into leaves. Wash in several changes of cold water. Drain thoroughly in colander until dry to the touch; set aside.
In small bowl, mix together soy sauce, sesame oil, rice wine, sugar and pepper.
Heat 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add vegetable oil and garlic and stir-fry 10 seconds. Add lettuce and stir-fry 1 minute. Add salt and stir-fry until lettuce is just wilted, about 1 minute.
Add soy sauce mixture and stir-fry until lettuce is just tender but still bright green, 30 seconds to 1 minute more. Serve at once.
- Calories: 71
- Carbohydrate Content: 5 g
- Fat Content: 5 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Sodium Content: 274 mg