Stir-Fried Lettuces With Crispy Shallots
['2 tablespoons vegetable oil', '1/2 cup thinly sliced shallots', 'Kosher salt and freshly ground black pepper', '1/4 cup 1/8"-thick slices cured sausage (such as salami or Chinese sausage), quartered if desired', '2 tablespoons thinly sliced garlic', '1 1/2 tablespoons minced peeled ginger', '1/4 teaspoon crushed red pepper flakes', '6 cups coarsely chopped iceberg lettuce (about 1/2 head)', '4 cups watercress (about 2 bunches), trimmed, cut into 2" pieces', '4 cups cooked brown rice']
Heat oil in a large nonstick skillet over low heat. Add shallots; cook, stirring often, until golden brown, about 12 minutes. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt and pepper (shallots will crisp as they cool).
Increase heat to medium; add sausage and next 3 ingredients to same skillet; stir for 2 minutes. Add 1/4 cup water; scrape up any browned bits. Increase heat to medium-high; add lettuce and watercress and cook, tossing often, just until wilted, 1-2 minutes. Season with salt and pepper. Sprinkle fried shallots over. Serve with brown rice.
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