Recipe courtesy of Chef Ethan Whitener of Memorial Mission Campus

Ingredients

1 heart of romaine lettuce
1 bell pepper, julienne
1 cup of snow peas, julienne
1/8 cup onion, julienne
1/4 cup tomato, diced
1 teaspoon garlic, chopped
1/2 teaspoon ginger, peeled and grated
1/4 teaspoon coarse Korean hot red pepper flakes
1 Tablespoon Asian sesame oil
1 Tablespoon soy sauce
1 teaspoon water
1 Tablespoon of rice wine vinegar
1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife
*Fried wonton strips for garnish, optional

Steps of Preparation

Wash and spin lettuce dry. Cut into large dice leaves. Quick sauté bell peppers, snow peas, onions using a very hot wok. Add sesame oil and chopped garlic. Note: It should really smoke when using hot quick sauté method. Remove from wok and let rest on paper towel to remove some oil. In a small bowl, mix pepper flakes, soy, water, vinegar and grated ginger. Toss with lettuce and wok shocked veges. Garnish top with diced tomatoes, sesame seeds and friend wonton strips. Serve immediately.

Photo: Stephanie Moody