1/2 cup chicken broth
2 teaspoons Chinese hot chili oil
2 teaspoons peanut or vegetable oil
1 tablespoon minced peeled fresh ginger
1 head iceberg lettuce -- cut into 2" squares,
washed and dried
1/2 teaspoon kosher salt
2 teaspoons cornstarch -- dissolved in
2 teaspoons water
1 tablespoon soy sauce

Heat the chicken broth, oils, and ginger in a large skillet or wok. Add the lettuce and cook over high heat, stirring constantly, for 3 to 4 minutes, until the lettuce is cooked but still firm to the bite.

Add the salt, cornstarch mixture, and soy sauce, and cook for 30 seconds to 1 minute more. Transfer the lettuce to a platter and serve hot or at room temperature.

This recipe yields 4 servings.

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