Fiery Stir-Fried Iceberg Lettuce with Basil

This is a great way to feature iceberg lettuce--it's juicy, spicy, crunchy and aromatic.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 tablespoon canola oil
  • 3 oil-packed anchovy fillets, drained and chopped
  • 2 garlic cloves, finely chopped
  • 1 head iceberg lettuce (1 pound), leaves torn into large pieces
  • 1 Thai bird chile, thinly sliced
  • 1 teaspoon Asian fish sauce
  • 2 teaspoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup coarsely chopped Thai basil

How to make this recipe

  1. In a large skillet, heat the oil. Add the anchovies and garlic and stir-fry over moderately low heat until the anchovies dissolve, 2 minutes. Add the lettuce, chile and fish sauce and stir-fry until the lettuce is just wilted and coated in the sauce, 2 minutes. Stir in the lemon juice and season with salt and pepper. Stir in half of the basil and transfer the lettuce mixture to a large platter. Garnish with the remaining basil and serve.
Contributed By Photo © Fredrika Stjarne Published October 2013

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