Recipes|Featured Main
Stir-Fried Romaine
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT10M5 Minutes
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Yield:4 Servings
Ingredients
- 1 head romaine lettuce (about 1 pound)
- 1 tablespoon vegetable oil
- 2 to 3 cloves garlic, finely minced or crushed
- 1 tablespoon soy sauce
- 1 to 2 tablespoons water, as needed
- ½ teaspoon sesame oil
- ⅛ teaspoon white pepper powder, optional
- 1 head romaine lettuce (about 1 pound)
- 12.78g vegetable oil
- 2 to 3 cloves garlic, finely minced or crushed
- 12.78g soy sauce
- 1 to 2 tablespoons water, as needed
- 2.13g sesame oil
- 0.53g white pepper powder, optional
We’re so excited and honored to share this simple, meaningful Stir-Fried Romaine recipe from Feasts of Good Fortune by Hsiao-Ching Chou and Meilee Chou Riddle. In Mandarin, lettuce symbolizes prosperity because its name sounds like the phrase “growing your fortune.” Romaine is great because it’s hardy enough to withstand stir-frying but still delicate to eat. Like any other stir-fried greens, romaine is most delicious when treated simply. If you want to spice this up, feel free to add chili sauce or fresh peppers to taste. For more celebratory recipes and traditions, explore their beautiful cookbook.
Preparation
STEP 1
Cut the romaine in quarters lengthwise through the core. Cut out the core. Slice the quarters crosswise into pieces that are about 1½ inches wide. This doesn’t have to be exact. What’s important is that the pieces are relatively the same size.
STEP 2
Preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil and garlic and stir for about 5 seconds. Be quick so you don’t burn the garlic. Add the lettuce and stir-fry for about 2 minutes, or until the leafy parts start to wilt and no longer look raw. Swirl in the soy sauce and stir. If the lettuce looks too dry, add 1 to 2 tablespoons water. Add the sesame oil and white pepper. Give it one last stir to combine. Turn off the heat and transfer to a serving dish.
Options
MOM SAYS: All vegetables have moisture. Lettuces and other leafy greens tend to hold moisture that releases when you apply heat. But if the greens aren’t in their freshest state (maybe they sat in the fridge for a couple of extra days and have started to wilt), you may have to add a tiny bit of water to help the stir-fry.
Excerpted from Feasts of Good Fortune by Hsiao-Ching Chou and Meilee Chou Riddle - get your copy here!