I was so busy during the Chinese New Year holiday! I cooked so many delicious dishes, but I didn't have time to record them all. I'll just have to document them slowly. Romaine lettuce has a crisp texture. It's great for stir-fries and hot pot too! Today I'm making stir-fried romaine lettuce with pork. If you don't have pork, you can just stir-fry it as is.
Materials
Steps for making stir-fried romaine lettuce (homestyle)
Separate the leaves of the romaine lettuce one by one and rinse them clean. For the longer leaves, break them into three pieces by hand; for the shorter leaves, break them into two pieces, according to your preference.
For the remaining short strands, there's no need to break them off piece by piece; just break them off along with the ends and rinse them clean.
If you like the root, peel it with a knife, cut off the cut surface, and discard it. Slice the rest. If you don't like it, just throw it away. It doesn't matter, do it according to your own preference.
Slice the meat thinly
Smash the garlic cloves with the back of a knife, peel them, wash them, and chop them.
Heat a pan until dry, then add oil. Use a little more oil than usual, but not too much. Cook over medium-high heat throughout (or low heat if you're worried about burning it (*￣m￣)).
Heat the oil, add the pork, and stir-fry until golden brown. Add a pinch of salt to season the meat.
Add garlic
Stir-fry the garlic for a few seconds, then add the romaine lettuce and stir-fry.
Some haven't changed color or softened yet. Some have already softened and changed color. At this point, add salt and chicken bouillon. Stir-fry.
Once it's all soft and changed color, it's cooked. Taste it. Add salt if it's not salty enough.
Tips for stir-frying romaine lettuce (homestyle)
1. If you don't have pork, you can omit it. 2. If using pork with some fat, be careful with the amount of oil; the fattier pork will render its own oil. 3. I'm always meticulous when washing vegetables; I feel uncomfortable if I don't wash each leaf individually. I'm worried about insects. 4. Romaine lettuce shrinks when cooked, so adjust the amount of lettuce accordingly. 5. You can chop the garlic or smash it. 6. I usually taste the broth, not the leaves. It should be slightly salty. You can taste the leaves directly. 7. Romaine lettuce cooks very quickly, so don't overcook it. 8. Different types of oil will result in different flavors. Pure peanut oil is best, followed by lard, and lastly, blended oil. 9. Don't leave the cooked romaine lettuce for too long; it will turn yellow. Cook it fresh each time. 10. If you're eating the roots, after adding the garlic, stir-fry the roots first, then add the romaine lettuce.
