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Fiery Stir-Fried Iceberg Lettuce with Basil
© Fredrika Stjärne

Fiery Stir-Fried Iceberg Lettuce with Basil

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

  1. 1 tablespoon canola oil
  2. 3 oil-packed anchovy fillets, drained and chopped
  3. 2 garlic cloves, finely chopped
  4. 1 head iceberg lettuce (1 pound), leaves torn into large pieces
  5. 1 Thai bird chile, thinly sliced
  6. 1 teaspoon Asian fish sauce
  7. 2 teaspoons fresh lemon juice
  8. Kosher salt
  9. Freshly ground pepper
  10. 1/4 cup coarsely chopped Thai basil
  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.
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