Stir-Fried Iceberg With Garlic-Ginger Oil

By Kay Chun

Updated September 9, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
15 min
Rating
(0)
Comments
Read comments

A quick cook in a sizzling skillet gently softens iceberg lettuce while preserving some of its crunch. Garlic- and ginger-infused oil pairs with savory soy sauce and tart vinegar to create a punchy aromatic sauce for the mild lettuce. A topping of vibrant cilantro brightens the dish with herbaceous citrusy flavor. This simple salad is a wonderful accompaniment to many mains, like roasted chicken, grilled salmon or pan-fried tofu.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons neutral oil, such as safflower

  • 3 garlic cloves, minced

  • 2 teaspoons minced ginger

  • 1 small head iceberg lettuce (about 1 pound), chopped into 2-inch pieces 

  • Salt and black pepper

  • 1 tablespoon low-sodium soy sauce

  • 2 teaspoons distilled white vinegar

  • ¼ cup coarsely chopped cilantro leaves and tender stems

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 61 calories; 2 grams polyunsaturated fat; 3 grams fat; 2 grams fiber; 306 milligrams sodium; 3 grams protein; 2 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.

Powered by

Preparation

  1. Step 1

    In a large (12-inch) nonstick skillet, combine oil, garlic and ginger. Warm over low heat, stirring occasionally, until oil starts to sizzle, about 2 minutes. Cook, stirring, until garlic and ginger are fragrant but not browned, 1 minute. Add lettuce, season with salt and pepper, and toss just until evenly coated in the garlic-ginger oil, 1 minute. Turn off heat, drizzle over soy sauce and vinegar and toss well. 

  2. Step 2

    Transfer to a serving plate and top with cilantro. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

nobody2

Best use of iceberg lettuce I’ve ever seen. But why stop there? I’m thinking radicchio or romaine. Will try soon.

rich

Save the lettuce for salad and use cabbage instead.

nobody2

Best use of iceberg lettuce I’ve ever seen. But why stop there? I’m thinking radicchio or romaine. Will try soon.

Richard FRIEDMAN

Looking for cabbage salas

rich

Save the lettuce for salad and use cabbage instead.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.