Stir-Fried Lettuces With Crispy Shallots

• 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

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.

vegetable oil, shallots, kosher salt, cured sausage, garlic, peeled ginger, red pepper, iceberg lettuce, bunches, brown rice

Taken from www.epicurious.com/recipes/food/views/stir-fried-lettuces-with-crispy-shallots-388703 (may not work)