On Thu, 8 Apr 2010 12:40:53 -0700 (PDT), aem wrote:

> A couple of years ago I posted about a stirfry of romaine and beef,
> and several posters allowed as how they also used lettuces. The NY
> Times this week goes me one better with a very tasty-sounding stirfry
> of iceberg lettuce and shrimp. -aem
> http://www.nytimes.com/2010/04/07/di...tml?ref=dining

I use shredded lettuce in my fermented fish and chicken fried rice,
but never in a stirfry. I can see how a stiff romaine would hold up
pretty well, but I don't think iceberg would appeal to me
texture-wise.

-sw