Stir-fried lettuce with garlic, tomato and squash
This is likely the coolest and, at only 17 minutes, fastest stir-fry recipe you will ever make. Cooking the romaine in a quick, high-heat wok allows it to develop a rich, almost smokey, flavor. Be sure to spin cut lettuce in a salad spinner to remove all excess water to avoid having your stir-fry turn into a soggy braise. The tomatoes and a basil keep the summery flavors vibrant. Top with sliced, grilled flank steak or grilled chicken for a main dish salad or serve on the side of a roasted salmon fillet or some seared shrimp. If you don't have or don't want to use sherry, substitute the same amount of apple cider for the piquant sweetness.
2 Tbsp, or vegetable oil
3 medium clove(s), smashed
1 large head(s), cut cross-wise into 1-inch pieces (8 cups)
Raw yellow summer squash
1 small, thinly sliced (1 cup)
Fresh cherry tomato(es)
1 cup(s), red and yellow, halved
¼ tsp, freshly ground
Sherry (dry or sweet)
2 Tbsp, dry
Uncooked red onion(s)
½ medium, thinly sliced
¼ cup(s), finely chopped
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add lettuce, squash, tomatoes, sprinkle on salt and pepper, and stir-fry 1 minute or until lettuce begins to wilt.
- Swirl sherry into wok, add onion, basil and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Yields 1 cup per serving.