Fiery Stir-Fried Iceberg Lettuce with Basil
"This is a great way to feature iceberg lettuce—it's juicy, spicy, crunchy and aromatic...."
INGREDIENTS
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1 tablespoon canola oil
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3 oil-packed anchovy fillets, drained and chopped
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2 garlic cloves, finely chopped
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1 head iceberg lettuce (1 pound), leaves torn into large pieces
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1 Thai bird chile, thinly sliced
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1 teaspoon Asian fish sauce
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2 teaspoons fresh lemon juice
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Kosher salt
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Freshly ground pepper
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1/4 cup coarsely chopped Thai basil
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