The first place I tried stir-fried lettuce was at 8 Fat Fat 8 Bar & Grille, a dive bar in Honolulu that not-so-secretly serves some of the best Chinese food on the island. It was at the end of a long, drink-filled night, and while questionable decisions were made (see: tequila shots), ordering the garlicky, tender-crisp, wok-kissed lettuce was not one of them.
The traditional Chinese version of this dish is made with iceberg lettuce, but 8 Fat Fat 8’s chef used romaine instead, cut into short spears and cooked with shoyu, plus an aggressive amount of minced garlic and chiles. That combination made me think of Caesar salad, and this lightning strike was the result: a savory romaine stir-fry with bold flavors and snappy crunch, set off with fragrant anchovy croutons, grated parmesan cheese, and a brightening squeeze of lemon. Much like you’d present a salad alongside an entrée, enjoy this as a side with rice and meat dishes.
Yield: 2-4 servings.
Make the Anchovy Croutons: Line a plate with paper towels and have it near the stove. Place a large sauté pan or wok over medium-low heat. Add the olive oil, bread cubes, and anchovies to the skillet and stir to combine, ensuring the bread cubes have soaked up the oil.
Cook, stirring as needed, until the croutons are golden brown and crisp on the outside and have released their oil back into the pan, 10 to 12 minutes. Adjust the heat if the croutons are browning too fast. Transfer the fried croutons to the paper towels and sprinkle with salt. Leave any remaining oil in the pan.
Make the Stir-Fry: While the croutons are cooking, trim the tops and bottoms of the lettuce heads. Halve them lengthwise, then cut them crosswise into 2-inch lengths.
Return the same pan or wok (with the reserved oil) to medium-high heat. While the pan is heating, in a small bowl, whisk together the oyster sauce, shoyu, sugar, Worcestershire sauce, and sesame oil. Set the stir-fry sauce aside.
When the oil in the pan is shimmering, add the garlic and lemon zest and cook, stirring frequently, for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for about 2 minutes, until it starts to wilt. Pour the stir-fry sauce over the lettuce and cook for another 1 to 2 minutes, until the lettuce is softened but still has some crunch. Taste and season with salt, if needed.
Transfer the lettuce (and all the pan juices) to a large plate or shallow bowl. Top with a generous amount of black pepper, the anchovy croutons, and grated parmesan. Squeeze the lemon halves over the top just before serving.
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