Stir Fried Romaine Lettuce
Stir fried crispy Romaine lettuce has a light essence of ginger, garlic, sesame oil and chili flakes if you like a little kick and is the perfect way to eat your salad in the cooler months.
- 1 tbsp oil
- 1 inch ginger knob fresh , peeled and grated.
- 3 cloves garlic
peeled and minced
- 2 heads romaine lettuce
medium sized, washed, dried and cut into about 2 inch segments.
- salt and white pepper
- 1 tbsp rice wine (shao xing) or cooking sherry
- 1 tsp sesame oil
- 1/2 tsp dried chili flakes - 1/2 teaspoon or to taste (optional) or to taste - optional
In a wok or frying pan add your canola oil, ginger and garlic and fry about 1 minute until aromatic.
Add the cut and dried romaine lettuce, salt and white pepper (I prefer the light flavours of just a light dusting of salt and white pepper but you can also use one tablespoon of soya sauce (tamari) or even 1/2 teaspoon of gluten free vegetable powder, if you wish), sugar (optional), shoaxing wine and toss quickly. Immediately Remove from heat: It is very important that you remove the roam in lettuce from heat while the romaine is just starting to wilt as the heat from the pan will continue to cook the romaine lettuce even after you remove it from the heat. Drizzle over sesame oil and dried chili flakes if desired and toss.
Enjoy as a delicious healthy vegetable side dish.
The most important step is to have everything mise en place and be ready to go as once you start stir frying it goes very fast.
Once you throw in your romaine lettuce it will take less than one minute to cook if that. Your goal is just to start the wilting process and take it out of the wok ASAP. The heat of the pan will continue to cook your lettuce.
Serving: 1g | Calories: 103kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 782mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27262IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 3mg