If you’ve got lettuce that’s been hanging around in the fridge for a while, and you’re still not in the mood for a salad, this recipe is for you! Cooking lettuce may sound odd, but did you know lettuce is more often cooked than raw when it comes to Chinese cuisine?
Just like spinach, kale, and other greens, lettuce can be wilted down with garlic, oil, and spices into a warm, flavorful dish that’s still packed with green goodness!
Serve this garlicky sauteed lettuce as a side dish with rice, marinated tofu or your other Chinese-style favorites.
Ingredients:
- 1 large head of Romaine lettuce, thoroughly washed, dried, and roughly chopped into strips
- 3 cloves garlic, minced
- 2 tablespoons canola oil
- 1 teaspoon ground Sichuan peppercorns
- 1/2 teaspoon red pepper flakes
- 2 teaspoons soy sauce
- 2 teaspoons Chinkiang vinegar
- 1/4 cup chicken/veggie stock
Instructions:
- Warm a large sauté pan with a lid over medium heat. Add the canola oil and heat for 1 minute, before adding the garlic, Sichuan peppercorns, red pepper flakes, and a good pinch of salt.
- Sizzle for a few minutes until the garlic and spices are aromatic and just starting to turn golden (don’t let it burn).
- Add the lettuce and stir well, then add the stock.
- Pop the lid on, turn the heat down to a whisper, and cook for a few minutes. The lettuce should be wilted but still have a little crunch.
- Once the lettuce is cooked, turn off the heat and drizzle the soy sauce and vinegar over the top.
- Enjoy!
