Stir-Fried Lettuce

Stir-fried lettuce with soy sauce and sesame oil is unexpectedly and thrillingly tasty. You probably already have a head of romaine just waiting to be used, so you can experience it for yourself.

A white bowl filled with stir-fried lettuce, topped with sesame seeds on a white wooden surface.

Adapted from Patricia Tanumihardja | Farm to Table Asian Secrets | Tuttle Publishing, 2017

Stir-fried lettuce transforms the humble, predictable, and often ho-hum salad green into something unexpectedly special. Crisp romaine is quickly stir-fried with garlic and then finished with soy sauce and a drizzle of sesame oil for an elegant and really quite easy dish that’s done in literally less than 15 minutes. It’s a riff on the more common stir-fried iceberg lettuce with oyster sauce but made with more common ingredients.–Angie Zoobkoff

CAN I MAKE STIR-FRIED LETTUCE AHEAD OF TIME?

Nope. Well, sure, you could. But it’s not gonna go well. The same goes for leftovers. The beauty of stir-fried lettuce is how it gets just wilted enough to be unexpected and delicious. After sitting around for too long, though? It turns really, really wilted. Besides, the prep time is so quick and easy, there’s no real reason not to make it the moment you want it.

Stir-Fried Lettuce

A white bowl filled with stir-fried lettuce, topped with sesame seeds on a white wooden surface.
Stir-fried lettuce with soy sauce and sesame oil is unexpectedly and thrillingly tasty. You probably already have a head of romaine just waiting to be used, so you can experience it for yourself.
Patricia Tanumihardja

Prep 12 mins
Cook 3 mins
Total 15 mins
Side Dish
Chinese
2
135 kcal
5 / 7 votes
Print RecipeBuy the Farm to Table Asian Secrets cookbook

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Ingredients 

  • 14 ounces romaine lettuce hearts about 2
  • 1 tablespoon mild vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon toasted sesame seeds

Directions
 

  • Trim the romaine lettuce and cut it crosswise into 1-inch (2.5-cm) wide pieces. Pat the lettuce completely dry.
  • Place a wok or medium skillet over medium-high heat for 1 minute. Carefully swirl in the oil. When the oil is shimmering hot but not yet smoking, add the garlic and then toss in the romaine lettuce in batches, stirring after each addition to coat the lettuce with oil before adding the next batch. This should take a total of about 2 minutes. The lettuce will have just begun to wilt.
  • Add the soy sauce and sugar and give it a quick stir to coat the lettuce well. You want the lettuce to be almost tender yet still a little crisp and still bright green. Drizzle the sesame oil over the lettuce and immediately remove it from the heat.
  • Move to a bowl and sprinkle with sesame seeds. Serve immediately.
Print RecipeBuy the Farm to Table Asian Secrets cookbook

Want it? Click it.

Show Nutrition

Calories: 135kcal (7%)Carbohydrates: 11g (4%)Protein: 4g (8%)Fat: 10g (15%)Saturated Fat: 6g (38%)Sodium: 520mg (23%)Potassium: 542mg (15%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 17285IU (346%)Vitamin C: 10mg (12%)Calcium: 86mg (9%)Iron: 2mg (11%)

Recipe Testers' Reviews

This stir-fried lettuce recipe is a keeper. It’s simple, quick, and made with ingredients most would already have on hand. AND it’s inexpensive to make. AND it’s vegan-friendly. Having said all that, the part I liked best about the stir fried lettuce, after having made it, is how versatile the recipe is. One could add spicy flavoring to give it a kick or use thinly sliced pork or chicken to make it more of a one-dish meal. For me, it was one of those moments that I thought to myself, “Why haven’t I thought of this?”

This stir-fried lettuce recipe is a quick, easy, flavorful weeknight side dish that I will definitely make again. Who knew that homely old romaine had such potential? As one of my tasters put it, this recipes “takes something quite ordinary that I wouldn’t go out of my way to eat even in a salad and makes it quite good.”

The texture of the dish is very nice—the lettuce softens but still maintains a lot of crispness and the Asian flavor profile works nicely. It’s very reminiscent of cabbage. I paired it with a braised pork dish with rice vinegar, soy sauce, and sambal oelek. I used a mix of dark and white sesame seeds as an attractive garnish. However, I would increase the batch size to 4 romaine hearts if you would like to get 4 servings out of this. It’s tasty so you aren’t going to want to skimp.


Originally published March 29, 2017.

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Comments

  1. 5 stars
    Sometimes I have a hard time digesting lettuce. I have found that braising it works better for me. Love this recipe. It worked out really well. Simple, and tasty!

  2. 5 stars
    This was surprisingly delicious. Tasted a delicate but hearty chinese green, but easy to find in the American supermarket. Will definitely make again.

    1. Thanks, Bodi! We’re so pleased you enjoyed this and that it’s a keeper for you. Can’t wait to hear what you try next.

  3. 5 stars
    Like this recipe. Nice use of plain ol’ romaine !

    But..need your help…have to watch my salt & sugar so any good subs for the soy sauce and granulated sugar ?

    Thanks for any help.

    1. Stanp, thanks for the kind words! And yeah, it’s creative yet still quite simple. As for the salt, would reduced-sodium soy sauce work within your parameters? As for the sugar, I’m at a little loss since it’s not a lot of sugar but just a touch to take the edge off the saltiness. Perhaps with reduced-sodium soy sauce it won’t be necessary?

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