Stir-Fried Lettuces with Crispy Shallots |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots. Ingredients:
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 |
Directions:
1. 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).
2. 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.
3. Per serving: 316 calories, 7 g fat, 54 g carbohydrates Nutritional analysis provided by Bon Appétit
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