Stir-Fried Lettuce with Garlic, Tomato and Squash

Total Time
17 min
15 min
2 min
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 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


¼ cup(s), finely chopped


  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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