June 7, 2016
Welcome back to all returning members and a hearty first welcome to all newcomers! We are glad to have you, and we hope this season will prove to be a wonderful and bountiful time.
This week we are getting lettuce, as we always do at the beginning of each season. This could go on for a while, as the only thing ready in the fields at this time of year is frequently lettuce, because it is a cool weather crop. So, to get you started, I have an interesting lettuce recipe.
Some of you know my husband, Artie. We were discussing what one could do with lettuce and he said that the only lettuce recipe of interest to him is one where the lettuce is combined with bacon, tomato, mayonnaise and two slices of toast. He called it the LBT.
My recipe, however, is for stir fried garlic lettuce. Give it a try!
STIR FRIED GARLIC LETTUCE – 4 Servings
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1 TBS Shaoxing rice wine or dry sherry
1 TBS soy sauce
3/4 tsp sugar
1/2 ttsp salt
2 TBS vegetable oil
5 medium garlic cloves, smashed and peeled
1 lb hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 tsp sesame oil
- Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
- Heat a 14-inch flat-bottomed wok (or large frying pan) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp.
- Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green.
- Remove from the heat, drizzle on the sesame oil, and serve.
HELPFUL HINTS: Use roasted or toasted sesame oil, not cold-pressed oil, and hot spice sesame oil. Buy one made from pure roasted sesame seeds and not blended with any other oils. Sesame oil should be stored in the refrigerator, where it will keep for up to 1 year. We are also getting arugula, boc choi, Chinese cabbage and green leaf lettuce this week. All of these can be stir fried along with the romaine lettuce.
I hope you enjoy the beautiful produce this week, and that you find this recipe satisfying and delicious. Have a great week!
Best,
Judi