Thai Chicken, Pork or Shrimp with Basil

From Rachael Ray: 365 No Repeats

3 Tbsp vegetable oil
1 1/4 pounds chicken breast cutlets, cut into think strips, or
6 1/4" thick pork loin chips, cut into thin strips, or
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
salt and coarse black pepper
2" piece fresh ginger, peeled and minced
4 large garlic cloves, chopped
1/2 tsp crushed red pepper flakes
6 scallionis, cut into 2" lengths, then cut lengthwise into thin matchsticks
1/4 C tamari (dark aged soy sauce)
3 Tbsp honey
1 head iceberg lettuce, core removed, shredded
1 red bell pepper, cored, seeded, quartered, and thinly sliced
20 fresh basil leaves, torn and shredded

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken, pork or shrimp and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, red pepper flakes and bell pepper and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the meat. Remove the pan from the heat and add the basil. Cover a platter with shredded lettuce and top with meat.