I know… it sounds weird, most of us are put-off when the lettuce goes all wilty in a sandwich, but when the right kind of lettuce is quickly sauteed over high heat it makes a delicious vegetable side dish. It retains its crisp texture and the greens become almost fluorescent in color. The part I like best is that the bitterness of the lettuce fades away while the sweetness is brought forward.
When cooking lettuce it’s important to use the right kind. Soft pillowy lettuce like butterleaf isn’t well suited for being cooked. Your best bet is to use crisp lettuce with a firm stem like Romaine or Iceberg. While iceberg will work just fine, I tend to find its flavor almost non-existent, so really you just want to get a nice head of Romaine lettuce.
As for seasonings, you could go “Italian” with some olive oil, salt and pepper and a squeeze of lemon to serve, or “Chinese” with a dollop of oyster sauce, or in my case, I used the braising liquid from my buta kkuni with a bit of cornstarch for a more “Japanese” flavor.
Ingredients
- 2 teaspoons vegetable oil
- 5 Romaine lettuce (washed and well dried then cut into 1" strips)
- 1/4 cup
- 1 teaspoon corn starch
- 1 dash white pepper
Steps
- Dissolve the cornstarch and white pepper in the braising liquid.
- Get a saute pan very hot over high heat then add the oil. Quickly add the lettuce to the pan. The leaves should keep the oil from spattering too much, but be careful none-the-less.
- Use the pan to toss the lettuce until it is bright green (about a minute). Add the liquid, tossing to coat. As soon as the sauce thickens (shouldn't take more than a couple tosses) it's done and should be served immediately (if it sits, it will get watery and soggy).
I like stir-fried lettuce. I love when it gets all wilty under a pile of vermicelli noodles with shrimp and nuoc cham all soaking in. I like cucumbers in hot food, too.
I like stir-fried lettuce. I love when it gets all wilty under a pile of vermicelli noodles with shrimp and nuoc cham all soaking in. I like cucumbers in hot food, too.
anything like bok choy? I do like crisp spinach that’s often served in Italian restaurants. I’d love to try this as well!
This is a great idea! I have never thought of stir frying lettuce but it sounds and look delicious. I will try it tonight!
That’s such a pretty picture!
I’ve actually heard of stir-fried lettuce before, but I’ve never had it, so I’m excited to try your recipe!
Thanks – it sounds (& looks) great!
anything like bok choy? I do like crisp spinach that’s often served in Italian restaurants. I’d love to try this as well!
This is a great idea! I have never thought of stir frying lettuce but it sounds and look delicious. I will try it tonight!
That’s such a pretty picture!
I’ve actually heard of stir-fried lettuce before, but I’ve never had it, so I’m excited to try your recipe!
Thanks – it sounds (& looks) great!
Heather, I’ve always been curious about cooking cucumbers but haven’t gotten much beyond cucumbers on hot rice. Any suggestions on cooking cukes?
Sharon, when I wrote this post I was trying to think of what it’s similar to, but honestly there’s no good comparison, it’s less dense and more crisp than bok choy. Though I guess the leafy part is similar.
Thanks Diana, I hope it turned out well.
JD, thanks let us know how it goes:-)
Heather, I’ve always been curious about cooking cucumbers but haven’t gotten much beyond cucumbers on hot rice. Any suggestions on cooking cukes?
Sharon, when I wrote this post I was trying to think of what it’s similar to, but honestly there’s no good comparison, it’s less dense and more crisp than bok choy. Though I guess the leafy part is similar.
Thanks Diana, I hope it turned out well.
JD, thanks let us know how it goes:-)
omg I can’t believe you love this as much as I do!! I ate stir fried lettuce with peas and sugar snaps in a fine dining, chinese resturaunt once. I was hooked from the first bite and began eating bowls of it at home. . .Can’t wait to try your recipe!
omg I can't believe you love this as much as I do!! I ate stir fried lettuce with peas and sugar snaps in a fine dining, chinese resturaunt once. I was hooked from the first bite and began eating bowls of it at home. . .Can't wait to try your recipe!
This turned out excellent. Instead of a pork-braise I used a chicken braise from the stir fry I was making at the time. It turned out great with the substitution.
The recipe listed is similar to one used by my late father, so I have looked far and wide for one that matched!!
Thanks, I will use this often!!