Thread: Stir fried Romaine

On Thu, 24 Jul 2008 11:16:09 -0700 (PDT), aem <[email protected]>
wrote:

> 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.

I've never thought about stir frying romaine! Thanks for the idea.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

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.

<sf> wrote:

> On Thu, 24 Jul 2008 11:16:09 -0700 (PDT), aem <[email protected]>
> wrote:
>
> > 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.
>
> I've never thought about stir frying romaine! Thanks for the idea.
>


Heads of romaine are often on sale but after dispensing with the hard "rib"
of each leaf there is considerable waste. This sounds like a good way to
utilize the whole schlmiel...

I do a lotta stir - fry and I'll throw any lettuce (except for soft -
leaved) I have in, iceberg is another good one...


--
Best
Greg

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.

On Jul 24, 11:53*am, "Jean B." <jb...@rcn.com> wrote:
>
> Good idea! *I can imagine doing that with the romaine ribs....
> Maybe an oyster sauce treatment.
>
Yes, I've added a touch of oyster sauce in the past. Not too much,
though, as romaine's flavor isn't as strong as, say, gai lan (Chinese
broccoli). -aem

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...

:-)


--
Best
Greg

"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.
>
> --
> Jean B.

That's what we do. Assorted lettuce leaves, bok choi, napa etc. Stirfy,
dress with a little oyster sauce, soy sauce and sesame oil. For added
protein, bind with a couple of eggs and fry a bit longer.

On Jul 24, 1:56 pm, "Gregory Morrow" <moskaunachw...@interflugddr.os>
wrote:
> <sf> wrote:

>
> Heads of romaine are often on sale but after dispensing with the hard "rib"
> of each leaf there is considerable waste. This sounds like a good way to
> utilize the whole schlmiel...
>

Hmmmmm. I discard an inch of "rib" but use the rest in my salads,
liking the substantial crunch, but then I don't have all my original
teef. The ones I do have don't handle smaller bits of leafy greens or
herbs very well. I've got to de-parsley after every meal lest I appear
gat toofed.

Arri London 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.
>>
>> --
>> Jean B.
>
> That's what we do. Assorted lettuce leaves, bok choi, napa etc. Stirfy,
> dress with a little oyster sauce, soy sauce and sesame oil. For added
> protein, bind with a couple of eggs and fry a bit longer.

Well, some folks are just "quicker" than others. :-)

--
Jean B.

On Thu, 24 Jul 2008 11:16:09 -0700 (PDT), aem <[email protected]>
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..

<process snipped>

sounds like a good improv, aem.

your pal,
blake
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