aem wrote:
> Cooking for one the other night I had a little beef to slice but none
> of the usual veggie accompaniments. I did have some romaine. Romaine
> is a lettuce, but it has enough substance and taste to be treated like
> bok choy or Napa cabbage in a stirfry, with delicious results. What I
> did:
>
> Sliced the beef and marinated in mixture of soy, sherry, cornstarch
> and black pepper,
> Mixed soy sauce, sherry, sugar and salt, set aside.
> Smashed a large garlic clove and sliced a couple quarter-sized
> pieces of fresh ginger..
> Cut the romaine crosswise into about 1.5-inch pieces.
>
> Heated the small wok until beginning to smoke. Swirled in about 1
> TB oil, added the garlic and ginger and gave a couple of stirs until
> fragrance appeared. Put in the romaine and stirred until all coated
> with oil. Added the seasoning mixture. Removed while still crispy --
> total cooking time 2 minutes or less. Reheated wok and added beef,
> leaving as much marinade behind as possible, spreading beef out so it
> was all in one layer. Let sear on one side. Then stirred it up,
> added the romaine back along with its liquid and the remaining beef
> marinade. Stirred it until all hot. Done.
>
> Romaine is most often seen in a stirfry by itself, but it was fine
> with the beef. I think its slight bitterness makes it work better
> with beef than it would with chicken. Next time I might add a few
> drops of chili oil. -aem

Good idea! I can imagine doing that with the romaine ribs....
Maybe an oyster sauce treatment.

--
Jean B.