STIR-FRIED LETTUCE, A HEALTHY COOKED LETTUCE RECIPE
Stir-fried lettuce is refreshing, quick, easy to make, and goes with just about any dish you can think of in my opinion. Both romaine and iceberg lettuce are great choices for a cooked lettuce dish
Provided by Bill
Categories Vegetables
Time 12m
Number Of Ingredients 10
Steps:
- Take the lettuce and firmly hit it on the counter to remove the core. (One of the first of many tricks I learned when working in the restaurant industry!)
- Remove the first outer layer of the lettuce and any discolored leaves and discard. Tear the lettuce with your hands into large 4 to 5-inch pieces.
- Place the lettuce in a large bowl of very cold water and give it a good stir. This washes your lettuce and rehydrates it. Next, drain the lettuce in a colander and give it a good shake to remove the excess water from the surface of the lettuce. Iceberg lettuce already contains a lot of water, so removing the excess water is important, or you'll end up with too much liquid. Feel free to use a salad spinner, which is a good idea if your stove and wok does not generate enough high heat.
- Combine the soy sauce, oyster sauce, sesame oil, salt, sugar, white pepper into a small bowl and set aside.
- Heat your wok over low heat, and add 2 tablespoons of oil and the fresh ginger slice. Make sure to smash the ginger with the side of a knife to release the juices and flavors before you add it. Infuse the oil for 15 seconds, being careful not to burn the ginger.
- Turn the heat up to the highest setting, and stir in the chopped garlic. Then mmediately add the iceberg lettuce. Stir-fry everything together, using a scooping motion to coat the lettuce uniformly with the oil. After about 20 seconds, gather the lettuce in the middle of the wok in a pile, so you can see the liquid pooling around it in the wok.
- Let cook uncovered for another 15 seconds, and while this is happening, pour the soy sauce mixture over the lettuce. At this point, the sides of the wok will start to super-heat. This may be tough to achieve on your average stove burner, but do your best!
- Now in a single motion, stir the lettuce in a circular motion while spreading the lettuce out across the wok. The idea is to get the lettuce and the liquid searing along the sides of the wok to get that wok hei flavor. After the searing has stopped, repeat the process of gathering the lettuce in the middle of the wok again and letting the sides of the wok heat up again.
- After this second round of searing, your iceberg lettuce should be tender, with the green parts wilted. Stir fried lettuce should be slightly crunchy, so be sure not to overcook it. This whole process from start to finish takes less than 2 minutes in the wok.
Nutrition Facts : Calories 90 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Sodium 718 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAUTéED OYSTERS WITH WINE AND HERBS
Steps:
- To shuck the oysters, you need a clean kitchen towel and a short sharp knife with a good handle. The towel will protect your hand from the knife and will help you keep the oyster in place.
- Make sure all the oysters' shells are tightly closed. Inspect and discard any oyster that's open or that appears to be open. When in doubt, go the safe route and discard any suspicious oysters. Open oysters can harbor dangerous bacteria.
- With the help of a stiff brush, vigorously scrub the oysters under cold running water. This will help get rid of any debris or sand that might still be attached to their surface.
- Place the oyster on a towel, rounded side down. Holding the oyster in the towel, insert the tip of the oyster knife into the hinge, which is on the flat side of the oyster. Once the knife is in the hinge, firmly twist the knife. The oyster should easily pop open. Continue with the remaining oysters.
- Drain the juice of each oyster out into a small bowl. Scrape the oyster meat from the shells onto a plate.
- Gather the ingredients.
- Melt butter in a skillet over medium-low heat.
- Add chopped onions and sauté until just softened, or about 4 minutes.
- Add the tarragon and wine, and salt and pepper to taste.
- Add oysters to the pan and cook just long enough for them to curl at the edges, 2 to 3 minutes on each side.
- Shake the pan from side to side to keep the oysters coated with the buttery sauce. Taste and adjust seasonings if necessary.
- Enjoy!
Nutrition Facts : Calories 310 kcal, Carbohydrate 11 g, Cholesterol 140 mg, Fiber 0 g, Protein 19 g, SaturatedFat 11 g, Sodium 388 mg, Sugar 0 g, Fat 20 g, ServingSize 24 oysters (4 to 6 servings), UnsaturatedFat 0 g
SAUTEED LETTUCE AND OYSTERS
Steps:
- In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.
SAUTEED ROMAINE WITH OYSTER SAUCE
Esthur our Chinese Exchange student introduced us to this unique way of preparing romaine lettuce. I had never thought of cooking it before. Great when you have lettuce that needs to be eaten and you don't have any other fresh vegetables on hand.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 2
Steps:
- 1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
- 2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
- 3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.
STIR-FRIED GARLIC LETTUCE
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Provided by Fran McCullough
Categories Wok Garlic Leafy Green Vegetable Side Stir-Fry Vegetarian Lettuce Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.
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