Stir Fried Iceberg Lettuce With Shrimp Recipes

STIR-FRIED ICEBERG LETTUCE WITH SHRIMP

Steps:

• Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
• 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.
• 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.
• 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.

STIR FRY LETTUCE WITH DRIED SHRIMPS

Steps:

• Separate and cut the lettuce leaves into 2-inches squares, or bite-sized. Wash and soak in water for 45 minutes to 1 hour.
• Add water to the tapioca flour. Stir to mix well. Set aside.
• Drain the water from the lettuce with a colander and set it aside to drip excess water off.
• Soak the dried shrimps in hot water for 1 minute. Strain the dried shrimp and chop into smaller pieces. Set aside.
• Heat the garlic oil in a non-stick pan over medium heat.
• When the oil is hot, add in the chopped dried shrimps. Stir fry for 30 seconds, or until aromatic, and the shrimps have changed colour.
• Switch off the heat and remove the dried shrimps from the pan. Set it aside.
• Switch on the heat to medium again. Add the washed lettuce to the pan.
• Rotate the lettuce with a pair of tongs for 3.5 minutes, or until the lettuce is soft and the volume has reduced by half.
• Remove and discard the excess gravy accumulated at the bottom of the pan.
• Add in the seasonings: sesame oil, salt, light soy sauce, and half of the crispy fried garlic. Stir until well-combined.
• Push all the lettuce to one side of the pan. Pour the flour slurry to the gravy. Stir until thick and well-combined.
• Switch off the heat. Dish onto the serving plate. Garnish with crispy fried garlic and cooked dried shimps. Serve.

STIR-FRIED LETTUCES WITH CRISPY SHALLOTS

Steps:

• Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
• Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.

STIR-FRIED LETTUCE

Steps:

• Peel apart the lettuce leaves and roughly tear them into smaller pieces. I usually just halve each leaf. Heat the oil in a wok or a large frying pan (metal woks, rather than non-stick, give a better flavour to this dish). Throw in the garlic and fry for 1 min until fragrant, then add the lettuce leaves - they will make a noisy sizzle.
• Add the oyster sauce and 100ml water. Fold in all the lettuce so that it is well coated. Add the white pepper. Cook all the leaves until they start to wilt but still have crunch.

SPICY STIR FRIED LETTUCE

Steps:

• Melt margarine and evoo in saucepan.
• Add lettuce, garlic and crushed red pepper.
• Stir fry until lettuce is wilted about 10 minutes.
• Stir in oyster sauce.
• Serve.

STIR-FRIED SCALLOPS WITH LETTUCE

Steps:

• Early morning PRE-PREP:.
• Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened.
• Final Prep:.
• Wash and tear lettuce into large sheets.
• Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside.
• Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve.
• IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using.