Crunchy Stir-Fried Iceberg Lettuce

 This surprising take on a classic will light up your taste buds and leave you coming back for more. Sweet, spicy, and salty! Great as a side dish with fish or shrimp.

1tsp soy sauce

1tsp sesame oil

1tsp rice wine or dry sherry

¾ tsp teaspoon sugar

½ tsp freshly ground black pepper

1 ½ tbs peanut oil or other neutral oil

4 scallions, cut on the diagonal into 1-inch pieces

1 Fresno chili, de-seeded and diced

3 cloves garlic, thinly sliced or smashed

½ medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into pieces

Kosher salt, to taste

¼ cup chopped, salted peanuts

¼ cup cilantro, chopped

In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions, the chilies, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, and garnish with remaining scallions, peanuts, and cilantro.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.