1 Tbls dry sherry
2 tsp low-sodium soy sauce
1/2 Tbls vegetable oil
1 medium sliced shallot (about 1/4 cup)
2 tsp minced peeled fresh ginger
12 oz Bibb lettuce leaves (about 4 heads)
1/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1. Combine sherry & soy sauce in a small bowl. Set aside.
2. Heat oil in a large wok or heavy skillet over high heat until hot but not smoking. Add shallot & ginger & stir-fry 1 minute until shallot begins to soften. Add lettuce and stir-fry 1-2 minutes or until it just begins to wilt.
3. Swirl in sherry mixture, salt, sugar, & pepper, and continue to stir-fry 30 seconds or until lettuce is just tender & still bright green. Serve immediately.