Stir-fried lettuce with garlic, tomato and squash
3
Points®
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
3 clove(s), smashed
Romaine lettuce
1 large head(s), cut cross-wise into 1-inch pieces (8 cups)
Uncooked yellow summer squash
1 small, thinly sliced (1 cup)
Cherry tomatoes
1 cup(s), red and yellow, halved
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Sherry (dry or sweet)
2 Tbsp, dry
Red onion
½ medium, thinly sliced
Fresh basil
¼ cup(s), finely chopped
