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Stir-Fried Garlic Lettuce

By Fran McCullough and Molly Stevens

4.7

(12)

Image may contain Plant Vegetable Food and Lettuce

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 food. But if the wok itself is too much to tackle, Young gives us permission to stir-fry in a skillet, as her parents did when they emigrated from China to San Francisco.... Young tells us that the Cantonese word for lettuce sounds like the words for "growing fortune," which makes this an auspicious dish to serve for the lunar New Year.

Cooks' Note

Note: Use roasted or toasted sesame oil, not the neutral-tasting cold-pressed oil, and definitely not the hot, spicy version. Choose one made from pure roasted sesame seeds and not blended with other oils. Young recommends the Kadoya brand. Sesame oil should be stored in the refrigerator, where it will keep for up to 1 year.

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