1.  http://thyme2.typepad.com/thyme_for_cooking_/2007/07/lettuce-eat-sou.html

2. Dress and serve in a salad. Shred and add to a spring or summer vegetable soup just before the end of cooking. Braise with peas (20-30 minutes). Brush with marinade, then grill halved crisp lettuces like Romaine on a barbecue, three minutes each side.


3. This recipe is adapted from "The Wisdom of the Chinese Kitchen," by Grace Young (Simon & Schuster, 1999).INGREDIENTS:1 head iceberg lettuce1 1/2 teaspoons light soy sauce1 1/2 teaspoons sesame oil1 teaspoon Shao Hsing rice wine or dry sherry3/4 teaspoon sugar1/4 teaspoon freshly ground white pepper3 tablespoons vegetable oil3 garlic cloves, smashed and peeled1/4 teaspoon kosher saltINSTRUCTIONS:Core the lettuce and cut into quarters. Separate into leaves. Wash and dry the lettuce thoroughly.Combine the soy sauce, sesame oil, rice wine, sugar and pepper in a small bowl.Heat a wok or 14-inch skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 10 seconds. Add the lettuce and stir-fry 1 minute. Add salt and stir-fry another minute, or until lettuce is just limp. Swirl in the sauce and cook 1 minute longer, or until the lettuce is just tender and is still bright green. Serve immediately.Serves 4 to 6 as part of a multi-course mealPER SERVING: 85 calories, 1 g protein, 3 g carbohydrate, 8 g fat (1g saturated), 0 cholesterol, 172 mg sodium, 1 g fiber.
4. http://www.bbcgoodfood.com/recipes/1659/braised-lettuce-with-peas

5. http://query.nytimes.com/gst/fullpage.html?res=9405E3D8153FF93AA35757C0A96E9C8B63&scp=2&sq=Lettuce+Fish+&st=nyt

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