Stir-Fried Lettuce with Spring Peas
This very lightly cooked vegan salad, if I may call it that, takes inspiration from Thai stir-fries. It elevates simple lettuce to a new level and makes excellent use of various delicious odds and ends coming out of the garden at this time of year. To work quickly, prepare all the ingredients first and arrange them on the counter or on a tray in the order called for within easy reach of the stove.
Makes 6 cups
Ingredients:
- 2 large heads Romaine lettuce
- 4 oz. snow peas, trimmed
- ¼ c. roasted peanut oil
- 1 small leek, washed, trimmed, and chopped (white parts only)
- 6 scallions, thinly sliced on the diagonal (white parts only)
- 1 c. peas, fresh or frozen, thawed
- 3 garlic cloves, minced
- ¼ c. light soy sauce
- 3 tbsp. unseasoned rice vinegar, or to taste
- ½ c. coarsely chopped toasted peanuts
- 1½ tsp. gochugaru or crushed red pepper flakes
- 1 tsp. ground star anise
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Instructions:
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Trim off the tops of the lettuce leaves, leaving about 6 to 7 inches, then slice the heads crosswise into 2-inch segments and set aside in a large bowl. Pick out the smallest of the snow peas and set them aside in another bowl; cut the remaining snow peas into thin slices and add these to the whole pods.
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In a wok or large, broad sauté pan, heat the oil over medium-high until just smoking. Add the leek, scallions, and snow peas. Toss until the vegetables change color, about 3 minutes. Stir in the peas and garlic. Cover, reduce heat to medium, and cook about 2 minutes, then add the chopped lettuce and stir to coat. Cover and cook another 4 minutes, then add the soy sauce, vinegar, and peanuts.
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Cover and cook another 2 to 3 minutes, then remove from the heat. Stir in the gochugaru and star anise and serve immediately.
