Stir-Fried Garlic Lettuce
['1 tablespoon Shaoxing rice wine or dry sherry', '1 tablespoon soy sauce', '3/4 teaspoon sugar', '1/2 teaspoon salt', '2 tablespoons vegetable oil', '5 medium garlic cloves, smashed and peeled', '1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces', '1 teaspoon sesame oil (see note)']
Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.
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