Stir-Fry

Stir-Fried Lettuce (or Baby Bok Choy) with Garlic Chiles

Serves 4 as a vegetable side dish

What You Need

Ingredients
Vegetables
1 medium head of romaine lettuce, cut crosswise into 1-inch-wide pieces, about 8 cups
OR
8 to 12 cups baby bok choy, sliced in half lengthwise

For the sauce
2 tablespoons dry sherry or Shao Hsing rice wine
1 tablespoon chicken broth
2 teaspoons soy sauce

Aromatics
3 medium cloves garlic, smashed
1 teaspoon minced jalapeño chiles, with seeds (optional)
2 tablespoons peanut or vegetable oil
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Equipment
14" flat-bottom carbon steel wok or 12" stainless steel skillet
Fish spatula or other thin, flexible spatula
Lid to cover the wok

Instructions

1. Cut Up the Ingredients: It is very important that all the ingredients are cut as directed in the ingredient list. The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the vegetables and set them aside in a bowl. Cut the aromatics as directed and set them aside as well.
2. Make the Sauce: In a small bowl, combine the sherry (or rice wine), broth, and soy sauce.
3. Prepare Your Wok Space: Set the bowls of vegetables, aromatics, and sauce near your stove. Also, have a very small bowl of water next to the stove.
4. Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
5. Pull Wok off the Heat and Add Oil: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
6. Add the Aromatics to the Wok: Put the wok back on the heat. Add the garlic and chiles (if using), and stir them for 10 seconds or until fragrant.
7. Add the Vegetables: Push the garlic up the sides of the wok and add the lettuce (or bok choy, or whatever else you're using).
8. Season the Vegetables: Sprinkle the salt and pepper over top.
9. Set a Timer for 2 Minutes: It's helpful for newbie stir-fry cooks to set a timer to give them a rough idea of how long this dish will cook and to learn a sense of rhythm. But your main benchmark should be how the food looks and tastes. From this point on the vegetables will cook for approximately 2 to 2 1/2 minutes.
10. Stir-Fry the Vegetables for 1 Minute: Stir-fry for 1 minute or until the lettuce or vegetables begin to wilt.
11. Add the Sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature). Stir-fry and toss to coat the lettuce.
12. Cover and Cook for 15 Seconds: Cover and cook for 15 seconds.
13. Uncover and Stir-Fry: Uncover and stir-fry for another 30 to 60 seconds, or until the lettuce is crisp-tender and bright green.
Additional Notes:
• Substituting Other Vegetables: Substitute up to 4 cups of chopped firm vegetables or 8 to 12 cups of another leafy green for the lettuce or baby bok choy in this recipe.