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Stir Fried Iceberg Lettuce
Stir Fried Iceberg Lettuce
In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside.
Heat a 12″ skillet over high heat. Add peanut oil, half of the scallions, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce; cook, stirring occasionally, 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, and garnish with remaining scallions.
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Thai Chicken Iceberg Lettuce Salad Cups
Thai Chicken Iceberg Lettuce Salad Cups
Combine first 4 ingredients in a small bowl; stir well.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in peanuts.
Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up.
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Kohlrabi Chips
Kohlrabi Chips
Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.
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