Stir Fried Lettuce

Stir fried lettuce. Not what you were expecting to do with that head of romaine languishing in the fridge? Perhaps you ought to think again.

Stir-Fried Lettuce

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 is made with more common ingredients. It goes fantastically with steamed rice.–Angie Zoobkoff

Stir Fried Lettuce

  • Quick Glance
  • 15 M
  • 15 M
  • Serves 2 to 4
Print RecipeBuy the Farm to Table Asian Secrets cookbook

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  • 2 romaine lettuce hearts (about 14 ounces or 397 g)
  • 1 tablespoon (15 ml) mild vegetable oil
  • 1 tablespoon (14 g) minced garlic
  • 1 tablespoon (15 ml) soy sauce
  • 1/2 teaspoon (2 g) granulated sugar
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (1 g) toasted sesame seeds


  • 1. Trim the romaine lettuce and cut it crosswise into 1-inch (2.5-cm) wide pieces. Pat the lettuce completely dry.
  • 2. 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.
  • 3. 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. Transfer to a bowl and sprinkle with sesame seeds. Serve immediately.

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