Stir-Fried Iceberg Lettuce With Shrimp

By Mark Bittman

Stir-Fried Iceberg Lettuce With Shrimp
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(113)
Notes
Read community notes

In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don’t cook it too long, though, or it will turn to mush and the dish will become watery.)

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Ingredients

Yield:4 servings
  • 2tablespoons soy sauce
  • 1tablespoon sesame oil
  • 1tablespoon rice wine
  • 1teaspoon sugar
  • 1tablespoon cornstarch
  • 2tablespoons peanut oil
  • 2tablespoons minced garlic
  • 1tablespoon grated or minced fresh ginger
  • ¼cup chopped scallion, plus more for garnish
  • 1medium head iceberg lettuce, cored and shredded
  • ½ to ¾pound medium shrimp, shelled, cleaned and deveined
  • Salt
  • freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

201 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 566 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.

  2. Step 2

    Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.

  3. Step 3

    Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.

  4. Step 4

    Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

Ratings

4 out of 5
113 user ratings
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Cooking Notes

Peggy MacKinnon

I've made this dish 4 times, with shrimp and with chicken. I'd like to try it with tofu sometime. Easy and delicious!

Bernice Glenn

I made this using romaine lettuce and chicken. Quickly stir fry the chicken first to brown if it is not pre-cooked, and then add the romaine. A wonderful recipe and a good way to use lettuce that is past its first bloom.

Weslie

we loved it. a bit of pre chopping and then it is very quick. i probably was not quick enough on the lettuce but it was not mushy or wet. for sure, another go with this recipe. made as written. (actually, i used rice vinegar as i could not find rice wine at our local stores)

Hephaestis

At the internet cooking sites I've visited, pale dry sherry or dry white wine are given as sibstitutes for rice wine. I've used pale dry sherry as a sub in other recipes and they turned out fine.

Any vinegar would be a quite different taste, I think, tho by coincidence the dish could still turn out tasty.

Sue

The crunchy-tender lettuce was wonderful, a great texture with the shrimp. My personal preference might be for a little less soy sauce, as I found it quite salty. I didn't have the sesame oil and substituted canola. Next time I will continue with canola but toast a few sesame seeds.

mmerlino

Great dish. Tripled garlic and ginger. Doubled red pepper. Served over rice. No leftovers!

Sue

The crunchy-tender lettuce was wonderful, a great texture with the shrimp. My personal preference might be for a little less soy sauce, as I found it quite salty. I didn't have the sesame oil and substituted canola. Next time I will continue with canola but toast a few sesame seeds.

MR

Baby Chinese mustard was readily available, quite different from iceberg, possibly an improvement.

Bernice Glenn

I made this using romaine lettuce and chicken. Quickly stir fry the chicken first to brown if it is not pre-cooked, and then add the romaine. A wonderful recipe and a good way to use lettuce that is past its first bloom.

Weslie

we loved it. a bit of pre chopping and then it is very quick. i probably was not quick enough on the lettuce but it was not mushy or wet. for sure, another go with this recipe. made as written. (actually, i used rice vinegar as i could not find rice wine at our local stores)

Hephaestis

At the internet cooking sites I've visited, pale dry sherry or dry white wine are given as sibstitutes for rice wine. I've used pale dry sherry as a sub in other recipes and they turned out fine.

Any vinegar would be a quite different taste, I think, tho by coincidence the dish could still turn out tasty.

susankay

Might want to use dry sherry instead of rice vinegar -- it would be closer

Peggy MacKinnon

I've made this dish 4 times, with shrimp and with chicken. I'd like to try it with tofu sometime. Easy and delicious!

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