Stir-Fried Lettuces With Crispy Shallots

Ingredients for Stir-Fried Lettuces With Crispy Shallots

• 2 tablespoons vegetable oil

• 120ml thinly sliced shallots

• Kosher salt and freshly ground black pepper

• 60ml 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired

• 2 tablespoons thinly sliced garlic

• 1 1/2 tablespoons minced peeled ginger

• 1/4 teaspoons crushed red pepper flakes

• 6 cups coarsely chopped iceberg lettuce (about 1/2 head)

• 4 cups watercress (about 2 bunches), trimmed, cut into 2" pieces

• 750g cooked brown rice

Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).

Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 60ml water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.