This very lightly cooked vegan salad, if I may call it that, takes inspiration from Thai stir-fries. It elevates simple lettuce to a new level and makes excellent use of various delicious odds and ends coming out of the garden at this time of year. To work quickly, prepare all the ingredients first and arrange them on the counter or on a tray in the order called for within easy reach of the stove.
- Trim off the tops of the lettuce leaves, leaving about 6 to 7 inches, then slice the heads crosswise into 2- inch segments and set aside in a large bowl. Pick out the smallest of the snow peas and set them aside in another bowl; cut the remaining snow peas into thin slices and add these to the whole pods.
- In a wok or large, broad sauté pan, heat the oil over medium-high until just smoking. Add the leek, scallions, and snow peas. Toss until the vegetables change color, about 3 minutes. Stir in the peas and garlic. Cover, reduce heat to medium, and cook about 2 minutes, then add the chopped lettuce and stir to coat. Cover and cook another 4 minutes, then add the soy sauce, vinegar, and peanuts.
- Cover and cook another 2 to 3 minutes, then remove from the heat. Stir in the gochugaru and star anise and serve immediately.
© Flavors from the Garden, by William Woys Weaver, Rizzoli New York, 2021. Images © Noah Fecks
You may also like:
| Mar 1, 2021
How to Work from Home the Right Way
| Apr 16, 2021
Simple Ways to Improve Your Home’s Air Quality
| Nov 15, 2018
Pastrami Pork Loin
| Mar 24, 2020
An At-Home Wellness Guide
| Oct 8, 2021
Vegan Pumpkin Pie Trifle
| Jun 8, 2021
Colors That Can Bring a Sense of Calm to Your Space
| Mar 3, 2021