"This week, the huge, beautiful, green leaf lettuce wouldn’t fit in our refrigerator, so I decided to cook some of it to reduce it’s size. I used about 1/3 of the lettuce head, and the result was surprisingly delicious, enough for a side dish for 2. Amounts are flexible and can be adjusted to taste." Wendy
Ingredients:
- Green leaf lettuce (approx 1 pound after bottom removed)
- 1-2 T vegetable oil
- 1-2 T sesame oil
- 4 sliced garlic cloves
- grated ginger (frozen cube from Trader Joe)
- ¾ cup sliced scallions
- 1-2 large carrots, cut into thin slivers, or cut into strips with vegetable peeler
- 1 teaspoon white sugar
- Rice vinegar
1. Wash and dry lettuce, then cut leaves across into 1-2 inch strips.
2. Heat vegetable and sesame oil in large pan.
3. Gently sauté the garlic until some of the pieces are just barely golden
4. Add frozen ginger and defrost ginger in pan
5. Add scallions, sauté several minutes
6. Add carrots, mix, sprinkle with sugar, and cook until caramelized.
7. Remove all into a separate dish and set aside
8. Add EVOO to pan, warm, add lettuce until wilted.
9. Stir in carrot/scallion mixture
10. Add splash of rice vinegar to taste and serve warm or at room temp.
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