Stir fried lettuce
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
Ingredients
- 2 teaspoons vegetable oil
- 5 Romaine lettuce (washed and well dried then cut into 1" strips)
- ¼ cup braising liquid from buta kakuni
- 1 teaspoon corn starch
- 1 dash white pepper
Instructions
- 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).