Blanched Lettuce with Ginger

Prep Time: 3 Mins

Cook Time: 2 Mins

Total Time: 5 Mins

Serves: 2

Cooked lettuce? You might also be skeptical, but when I first tried this Chinese dish I was blown away. The cooked lettuce becomes sweeter, lets the sauce cling to it better and still has a crispness.

Ingredients

1 head lettuce (340g) romaine or other ribbed lettuce, leaves separated

½ tablespoon vegetable oil

1 tablespoon ginger, minced

2 tablespoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon sugar

½ teaspoon toasted sesame oil

Directions

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1. Bring a large pot of water to boil. Salt it and then add the lettuce, blanching it for 30 seconds. Immediately transfer to an ice bath or run under cold water to stop the cooking. Drain and shake out as much water as possible.

2. In a small saucepan heat the oil over medium heat and cook the ginger briefly, about 1 minute. Add the soy sauce, Shaoxing wine, and sugar cook until the sugar has dissolved. Remove from heat and add the sesame oil.

3. Slather the leaves in the sauce and toss. Serve immediately.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (2 total):

  Calories: 115

  Carbohydrates: 15g

  Protein: 4g

  Fat: 6g

  Saturated Fat: 1g

  Fiber: 7g

  Sugar: 6g