Prep: 8 minutes; Cook: 3 minutes. Dry your lettuce in a salad spinner. (Wet lettuce will braise instead of stir-fry.)
1 tablespoon dry sherry
2 teaspoons low-sodium soy sauce
1/2 tablespoon vegetable oil
1 medium sliced shallot (about 1/4 cup)
2 teaspoons minced peeled fresh ginger
12 ounces Bibb lettuce leaves (about 4 heads)
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
How to Make It
Combine sherry and soy sauce in a small bowl. Set aside.
Heat oil in a large wok or heavy skillet over high heat until hot but not smoking; add shallot and ginger, and stir-fry 1 minute or until shallot begins to soften. Add lettuce, and stir-fry 1-2 minutes or until it just begins to wilt.
Swirl in sherry mixture, salt, sugar, and pepper, and continue to stir-fry 30 seconds or until lettuce is just tender and still bright green. Serve immediately.