Chinese recipes |
Stir-Fried Lettuce |
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. |