Stir Fry Mesclun Lettuce For 2 Recipes

Steps:

• Over medium heat melt butter/margarine in a skillet large enough to hold the lettuce When butter has melted add almonds,mushrooms, garlic and shallots, stir fry 2 minutes Add lettuce stir a couple of times until it has wilted and is warm.
• Do not over cook.

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.

Steps:

• Place greens in a large salad bowl.
• For the dressing, combine the olive oil, orange juice and vinegar. Pour over greens and toss gently to mix.
• Divide mixture among salad plates. Top with onion rings, orange sections and olives. Season to taste with salt and pepper.

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.

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.

Steps:

• In a small bowl, combine soy sauce and wine or broth. Reserve 1/4 cup. Pour remaining soy sauce mixture into a large resealable plastic bag; add the beef; seal and turn to coat. Refrigerate for 15 minutes. In a small bowl, combine the cornstarch and reserved soy sauce mixture until smooth; set aside., In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm. , Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.

Steps:

• Saute the garlic, tofu, pepper and onion for about 3 to 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown. Add a dash of salt and pepper.
• Remove from heat.

Steps:

• Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
• Drain, pat dry, and trim off as much fat as possible.
• Slice the breasts across the grain, cutting the chicken into thin strips.
• In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
• Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
• Drain the chicken, reserving the marinade.
• Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
• Remove the chicken and keep it warm.
• Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
• Then add the butter gradually, stirring it into the sauce.
• Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
• Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
• Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
• Serve hot.
• **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.