Chinese-Style Stir-Fried Lettuce
This easy stir-fry is a good way to use lettuce, whether 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.
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Servings: 4 to 6
Calories: 64kcal
Ingredients
- 1 tablespoon safflower oil or other neutral vegetable oil
- 1 medium or large onion finely chopped
- 2 cloves garlic minced
- 1 large head romaine lettuce
- ½ teaspoon natural granulated sugar
- Salt and freshly ground pepper to taste
- 1 to 2 teaspoons dark sesame oil to taste
- Dried hot red pepper flakes to taste optional
- 2 scallions thinly sliced for garnish, optional
- 2 teaspoons black or tan sesame seeds for garnish optional
US Customary - Metric
Instructions
- 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 ½-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 minute or so.
- Season to taste with salt and pepper, and stir in the sesame oil for extra flavor. Embellish with any or all of the optional ingredients, then serve at once.
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 3mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
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