This is a great way to feature iceberg lettuce—it's juicy, spicy, crunchy and aromatic.
Slideshows: More Stir-Fry Recipes
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
Freshly ground pepper
1/4 cup coarsely chopped Thai basil
How to Make It
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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