Gregory Morrow wrote:
> Jean B. wrote:
>
>> 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.
>
>
> You must be pretty smart, I was thinking the exact same thing...
>
> :-)
>
>
I noticed! I don't particularly care for lots of ribs in my salads.

--
Jean B.