- 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-inch 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.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
66 calories; 5g total fat; 0mg cholesterol; 494mg sodium; 4g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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