Stir-Fried Iceberg Lettuce With Shrimp
Published April 6, 2010
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
¼ cup chopped scallion, plus more for garnish
1 medium head iceberg lettuce, cored and shredded
½ to ¾ pound medium shrimp, shelled, cleaned and deveined
Salt
freshly ground black pepper
Nutritional analysis per serving (4 servings)
10 grams carbs; 114 milligrams cholesterol; 201 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 566 milligrams sodium; 17 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
- Step 2
Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
- Step 3
Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
- Step 4
Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.
Private Notes
Comments
I've made this dish 4 times, with shrimp and with chicken. I'd like to try it with tofu sometime. Easy and delicious!
I made this using romaine lettuce and chicken. Quickly stir fry the chicken first to brown if it is not pre-cooked, and then add the romaine. A wonderful recipe and a good way to use lettuce that is past its first bloom.
we loved it. a bit of pre chopping and then it is very quick. i probably was not quick enough on the lettuce but it was not mushy or wet. for sure, another go with this recipe. made as written. (actually, i used rice vinegar as i could not find rice wine at our local stores)
Unlike any stir fry I've ever done -- and delicious! Tried this out because my granddaughter is learning to cook and they keep iceberg lettuce and frozen shrimp on hand. She thought it was delicious. I doubled this for six, and it was almost all eaten up. I fixed both rice noodles (GF) and wheat noodles, and had GF soy sauce on hand for the recipe. Also served fried Tofu (not much eaten) and broccoli, though it is really a complete dinner by itself. Thanks, Bittman.
Great dish. Tripled garlic and ginger. Doubled red pepper. Served over rice. No leftovers!
The crunchy-tender lettuce was wonderful, a great texture with the shrimp. My personal preference might be for a little less soy sauce, as I found it quite salty. I didn't have the sesame oil and substituted canola. Next time I will continue with canola but toast a few sesame seeds.