Beef-Sauced Hot Lettuce Salad (Contra Costa Times, 9/30/08)

4 packed cups coarsely torn romaine lettuce

1 tablespoon peanut oil or vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

½-pound (1 packed cup) ground beef

1 tablespoon soy sauce, or to taste

1 tablespoon Jinjiang (black rice) vinegar, or to taste

½ cup warm water

2 teaspoons cornstarch

1 tablespoon cold water

½ teaspoon roasted sesame oil

1. Place lettuce in a wide salad bowl or serving dish and set aside. Place a wok or heavy skillet over medium-high heat.

2. When wok is hot, add the oil and swirl to coat the bottom of the pan. Toss in the garlic and stir-fry 10 seconds, then add the ginger. Stir-fry over medium-high to medium heat until slightly softened and starting to turn color.

3. Add the meat and use the spatula to break it up so there are no lumps, then add the salt and stir-fry until most of the meat has changed color.

4. Add the soy sauce and vinegar and stir to blend. Add the warm water and stir. (The dressing can be prepared ahead to this point and set aside for 20 minutes. When you are ready to proceed, bring to a boil.)

5.
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While the dressing mixture is coming to a boil, place cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste. Once liquid is bubbling in the pan, add the cornstarch mixture and stir for about 1 minute; the liquid will thicken and become smoother. Taste for salt.

6. Add the sesame oil, stir, then pour the dressing onto the lettuce. Immediately toss the salad to expose all the greens to the hot dressing. Serve immediately for crunchy lettuce, or for a softer texture, let the salad stand 5 minutes before serving.