Thursday, February 9, 2012
Stir-Fried Lettuces with Crispy Shallots
This dish is what I like to call "grown up stir-fry." Let me elaborate.
Stir-fry was the first dish I ever made completely by myself. As in, without my mother standing over me making sure I was doing everything right. When I moved into my first apartment in college, I made stir-fry all the time. Whatever I wanted to cook, whether it was chicken, shrimp, vegetables or tofu, it always ended up being a "stir-fry," a.k.a. a mish-mosh of things that I didn't know exactly what to do with. Am I right or am I right?
When I really started cooking post-grad, I brushed off stir-fries as elementary. "Stir-fry? I made that in college." Food snob right here. I know.
Needless to say, this stir-fry has proved me wrong. It has some unusual suspects (lettuce and watercress), and is flavored with ginger, garlic and some hot pepper. This dish has simple, clean flavors, and is fast and incredibly delicious. I changed the recipe a bit, which I put in parenthesis below. Sadly, my shallots didn't come out as crispy as I would have liked, but there's always next time.. and there WILL be a next time for this one!
Stir-Fried Lettuces with Crispy Shallots (adapted from Bon Appetit)