Fiery Stir-Fried Iceberg Lettuce with Basil

• 1 tablespoon canola oil
• 3 oil-packed anchovy fillets, drained and chopped
• 2 garlic cloves, finely chopped
• 1 head iceberg lettuce (1 pound), leaves torn into large pieces
• 1 Thai bird chile, thinly sliced
• 1 teaspoon Asian fish sauce
• 2 teaspoons fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 1/4 cup coarsely chopped Thai basil

1. In a large skillet, heat the oil.
2. Add the anchovies and garlic and stir-fry over moderately low heat until the anchovies dissolve, 2 minutes.
3. Add the lettuce, chile and fish sauce and stir-fry until the lettuce is just wilted and coated in the sauce, 2 minutes.
4. Stir in the lemon juice and season with salt and pepper.
5. Stir in half of the basil and transfer the lettuce mixture to a large platter.
6. Garnish with the remaining basil and serve.

canola oil, anchovy, garlic, bird chile, fish sauce, lemon juice, kosher salt, freshly ground pepper, basil

Taken from www.foodandwine.com/recipes/fiery-stir-fried-iceberg-lettuce-with-basil (may not work)