Grace Young's Stir-Fried Iceberg Lettuce

Ingredients

• 1 teaspoon soy sauce
  
• 1 teaspoon sesame oil
  
• 1 teaspoon rice wine or dry sherry
  
• 3/4 teaspoon sugar
  
• 1/2 teaspoon freshly ground white or black pepper
  
• 1 1/2 tablespoons peanut oil or other neutral oil
  
• 4 scallions, cut on the diagonal into 1-inch pieces
  
• 3 cloves garlic, thinly sliced or smashed
  
• 1/2 medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into 4-inch wide pieces (or substitute 12 ounces of other greens -- see headnote)
  
• Kosher salt, to taste
  

Directions

1. In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside.
2. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions (including all of the white and light green pieces), and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, divide between 4 bowls while lettuce is just tender and still bright green, and garnish with remaining scallions.