Stir-fried lettuce with garlic, tomato and squash
4
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
Garlic
3 medium clove(s)
Romaine lettuce
1 large head(s)
Raw yellow summer squash
1 small
Cherry tomato(es)
1 cup(s)
Table salt
0.75 tsp
Black pepper
0.25 tsp
Sherry (dry or sweet)
2 Tbsp
Uncooked red onion(s)
0.5 medium
Basil
0.25 cup(s)
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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