Stir-Fried Iceberg Lettuce

Ingredients

• 1 small (20-oz.) head iceberg lettuce, outer leaves discarded, head cored, and leaves separated
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce, plus more to taste
• 0.5 teaspoon granulated sugar
• 12 very thin (about 1-mm.-thick) 1- x 3/4-inch slices peeled fresh ginger (about 1 1/2 tsp.)

Steps

1. Soak lettuce leaves in a bowl filled with cold water 5 minutes. Drain and spin in a salad spinner until dry. Alternatively, pat lettuce leaves dry using clean kitchen towels. Tear leaves into 1 1/2- to 2-inch pieces; spin again, or pat dry with paper towels.
2. Heat oil in a wok over medium-high until shimmering and fragrant. Add lettuce pieces; cook, stirring constantly, until lettuce just begins to soften, about 45 seconds. Add soy sauce and sugar, stirring to coat lettuce in soy sauce mixture. Add additional soy sauce to taste. Add ginger; cook, stirring constantly, until inner lettuce leaves are translucent in spots and lettuce loses about one-third of its original volume, about 30 seconds. Remove from heat. Serve immediately, leaving liquid in wok.