Stir-Fried Lettuce with Garlic, Tomato and Squash
- Total Time
Be sure to spin cut lettuce in a salad spinner to remove all excess water. If lettuce is wet when added to the wok, the stir-fry will turn into a soggy braise.
peanut oil2 Tbsp, or vegetable oil
garlic clove(s)3 clove(s), medium, smashed
romaine lettuce1 head(s), cut cross-wise into 1-inch pieces (8 cups)
yellow summer squash1 small, thinly sliced (1 cup)
fresh cherry tomato(es)1 cup(s), red and yellow, halved
table salt¾ tsp
black pepper¼ tsp, freshly ground
sherry (dry or sweet)2 Tbsp, dry
uncooked red onion(s)½ medium, thinly sliced
basil¼ 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.