Photo of Stir-fried lettuce with garlic, tomato and squash by WW

Stir-fried lettuce with garlic, tomato and squash

3
3
3
Smartpoints value per serving
Total Time
17 min
Prep
15 min
Cook
2 min
Serves
4
Difficulty
Easy
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.

Ingredients

peanut oil

2 Tbsp, or vegetable oil

garlic clove(s)

3 medium clove(s), smashed

romaine lettuce

1 head(s), cut cross-wise into 1-inch pieces (8 cups)

yellow summer squash

1 small, thinly sliced (1 cup)

fresh cherry tomato(es)

1 cup(s), red and yellow, halved

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

sherry (dry or sweet)

2 Tbsp, dry

uncooked red onion(s)

½ medium, thinly sliced

basil

¼ cup(s), finely chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

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