Garlic cloves Kitchen knife Iceberg lettuce (1 head) Large frying pan (or wok) Pepper Rice wine (or dry sherry) Salad oil Salt Sesame oil Small bowl (or container; for mixing) Soy sauce Spoon Sugar Whisk (optional; recommended)
This sauce will be added to the dish after the lettuce has cooked. Set it off to the side for later. [5] X Research source
Coat the inside of your pan with salad oil. When the oil heats, tilt the pan back and forth to completely cover its bottom. When your pan is coated, add your minced garlic. Stir the garlic regularly over medium heat until it starts to color. [6] X Research source
In most cases, it will take no more than 2 minutes before your lettuce is ready for the sauce to be added.
Sample your creation. If you notice it could use a little salt, pepper, or some other kind of seasoning, add more of this now. As soon as the food has cooled, your lettuce stir fry is ready to eat. Serve it and enjoy. [8] X Research source
Balsamic vinegar Black pepper (fresh ground preferred) Cow’s Milk Cheese Kitchen knife Olive oil Sea salt Serving plate Tongs (or spatula) Treviso radicchio lettuce (2 heads)
The olive oil will help your seasoning stick to the lettuce, so this is the perfect time to add salt, pepper, or other seasonings to your lettuce. [10] X Research source
To protect against your grill charring your lettuce too much, you may want to cook the lettuce on the grill in a heavy cast iron pan. [11] X Research source
While your lettuce is grilling, you might want to take a quick minute to rinse off your serving plate. This way, you can reuse it for serving the lettuce when it’s done. [12] X Research source
The remaining heat in your lettuce should cause the cheese to melt atop it. If your lettuce has cooled too much, you might return it to the grill for a moment or melt the cheese in your microwave. [13] X Research source
Black pepper (cracked) Bread knife (optional) Chicken stock (or vegetable broth) Ciabatta bread (or peasant style bread) Frying pan (large preferred) Olive oil Romaine lettuce (one head) Sea salt (coarse)
Each leaf of romaine that you braise will top your ciabatta or peasant bread. Leaves that are too large might not fit easily atop your bread.
Your oil may not spread easily to some parts of your pan. In this case, you can use a spatula or spoon to spread the oil.
Braise lettuce leaves at 1 - 2 minute intervals and flip the leaves with a spatula after each interval. After your first flip is the ideal time to season your leaves. Have your salt and pepper on hand so you’re ready to season. [19] X Research source
To make a richer braising mixture, you could also add to it: ¼ cup white wine, ¼ teaspoon of garlic powder, ¼ teaspoon of red pepper flakes, ¼ teaspoon of dried oregano, and ¼ teaspoon of pepper. [20] X Research source
If your lettuce leaves have turned a dark green color, your braised lettuce is ready! Remove it from a pan with your spatula or spoon. You can turn leftover stock/broth into a sauce for your lettuce. Simply boil it for a few minutes until it thickens, then add it over top the lettuce after the dish is served. [21] X Research source
