Chinese-Style Stir-Fried Lettuce

Romaine lettuce 2

Have you ever made the mistake of buying a big head of lettuce when you already had another whole head in the fridge? This makes an easy and unusual way to use up lettuce, whether it’s excess or not. It’s best to use crisp lettuce like romaine for this. The leaves become slightly tender and the midribs stay nice and crisp when prepared this way.

Serves: 4 to 6 as a side dish

  • 1 tablespoon olive or safflower oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine or water
  • 1 large head romaine lettuce
  • 1/2 teaspoon natural granulated sugar
  • Salt and freshly ground pepper to taste
  • 2 teaspoons dark sesame oil

Heat the oil in a stir-fry pan or wide skillet. Add the onion and garlic and sauté until golden.

Meanwhile, wash the romaine leaves without separating them from the stem. Shake out the excess water, then lay on a cutting board. Cut crosswise into 1/2-inch wide shreds.

Add the lettuce to the stir-fry pan and cover just until it wilts down a bit, about 2 minutes. Then uncover, sprinkle in the sugar and stir-fry for another 2 minutes or so.

Season to taste with salt and stir in the sesame oil for extra flavor, if desired. Serve at once.

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