Stir Fried Lettuces With Crispy Shallots Recipes

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STIR-FRIED LETTUCES WITH CRISPY SHALLOTS



Stir-Fried Lettuces With Crispy Shallots image

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.

Provided by Bon Appétit Test Kitchen

Categories     Stir-Fry     Low Fat     Quick & Easy     Low Cal     Dinner     Sausage     Healthy     Low Cholesterol     Shallot     Lettuce     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup thinly sliced shallots
Kosher salt and freshly ground black pepper
1/4 cup 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired
2 tablespoons thinly sliced garlic
1 1/2 tablespoons minced peeled ginger
1/4 teaspoon crushed red pepper flakes
6 cups coarsely chopped iceberg lettuce (about 1/2 head)
4 cups watercress (about 2 bunches), trimmed, cut into 2" pieces
4 cups cooked brown rice

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.

CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)



Crispy Shallots ( Ina Garten Back to Basics) image

This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Onions

Time 55m

Yield 1/2 cup

Number Of Ingredients 3

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Steps:

  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
  • Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
  • Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
  • Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

STIR-FRIED LETTUCE WITH CRISPY GARLIC AND FRIED EGGS



Stir-Fried Lettuce With Crispy Garlic and Fried Eggs image

In Chinese culture, cooked lettuce is a symbol of good luck and is often eaten during Lunar New Year feasts. In Cantonese, the word for lettuce is sang choy, and in Mandarin, it's sheng cai, which sounds like the words for "growing wealth" in each language. Stir-fried lettuce is commonly served as a bed for braised mushrooms or simply as a green side dish. Here, stir-fried lettuce, fried eggs and crispy garlic chips perch on a bed of rice, a simple meal with comforting flavors and textures. The joy of this preparation is that the lettuce retains a fresh crunch even after cooking; iceberg is preferred, but romaine will give you similar results. Vegetarian stir-fry sauce is a product sold in Asian grocery stores, but you can also use oyster sauce. For a shortcut, skip the fried garlic and top with store-bought crispy fried onions or shallots.

Provided by Hetty McKinnon

Categories     dinner, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 head of iceberg lettuce (about 1½ pounds)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons vegetarian stir-fry sauce, or oyster sauce
1/4 teaspoon granulated sugar
Kosher salt (Diamond Crystal)
Black or white pepper
2 tablespoons plus ¼ cup extra-virgin olive oil
1 (1-inch) piece of ginger, peeled and finely chopped
6 garlic cloves, peeled and thinly sliced
4 eggs
Steamed rice, for serving
1 tablespoon toasted sesame seeds
2 scallions, green and white parts, finely sliced
Maggi seasoning sauce, for serving (optional)

Steps:

  • Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.
  • In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.
  • Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.
  • To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.
  • To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.
  • To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.

STIR-FRIED LETTUCE



Stir-Fried Lettuce image

This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

Provided by Ilysse

Categories     Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 head iceberg lettuce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
3/4 teaspoon sugar
salt and pepper
1 tablespoon salad oil
3 garlic cloves, peeled and minced

Steps:

  • Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
  • In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
  • Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
  • Add lettuce and stir fry until slightly limp but still somewhat crisp.
  • Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
  • Serve at once.

Nutrition Facts : Calories 71.6, Fat 5.3, SaturatedFat 0.7, Sodium 139.6, Carbohydrate 5.7, Fiber 1.7, Sugar 3.2, Protein 1.6

STIR-FRIED GARLIC LETTUCE



Stir-Fried Garlic Lettuce image

One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.

Provided by Fran McCullough

Categories     Wok     Garlic     Leafy Green     Vegetable     Side     Stir-Fry     Vegetarian     Lettuce     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
5 medium garlic cloves, smashed and peeled
1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 teaspoon sesame oil (see note)

Steps:

  • Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

CRISPY SHALLOTS AND GARLIC



Crispy Shallots and Garlic image

This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.

Provided by Francis Lam

Categories     vegetables

Time 1h

Yield 1 1/2 cups fried shallots, plus 2 cups infused oil

Number Of Ingredients 4

8 medium shallots (1/2 pound), sliced 1/8-inch thick on a mandoline
2 cups vegetable oil
12 cloves garlic, sliced like the shallots
Salt

Steps:

  • Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
  • Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams

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