Stir-Fried Lettuce

Photo: flickr user pnoeric

Ingredients

cup chicken broth

2 teaspoons Chinese hot chili oil

2 teaspoons peanut or vegetable oil

1 tablespoon minced peeled fresh ginger

1 head iceberg lettuce cut into 2" squares,

washed and dried

teaspoon kosher salt

2 teaspoons cornstarch dissolved in

2 teaspoons water

1 tablespoon soy sauce

Preparation

Heat the chicken broth, oils, and ginger in a large skillet or wok. Add the lettuce and cook over high heat, stirring constantly, for 3 to 4 minutes, until the lettuce is cooked but still firm to the bite.

Add the salt, cornstarch mixture, and soy sauce, and cook for 30 seconds to 1 minute more. Transfer the lettuce to a platter and serve hot or at room temperature.

This recipe yields 4 servings.