Grace Young'S Stir-Fried Iceberg Lettuce

• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice wine or dry sherry
• 3/4 teaspoon sugar
• 1/2 teaspoon freshly ground white or black pepper
• 1 1/2 tablespoons peanut oil or other neutral oil
• 4 scallions, cut on the diagonal into 1-inch pieces
• 3 cloves garlic, thinly sliced or smashed
• 1/2 medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 4-inch wide pieces (or substitute 12 ounces of other greens -- see headnote)
• Kosher salt, to taste

1. In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside.
2. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions (including all of the white and light green pieces), and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, divide between 4 bowls while lettuce is just tender and still bright green, and garnish with remaining scallions.

soy sauce, sesame oil, rice wine, sugar, freshly ground white, peanut oil, scallions, garlic, head iceberg lettuce, kosher salt

Taken from food52.com/recipes/27723-grace-young-s-stir-fried-iceberg-lettuce (may not work)