Stir-fried romaine with black garlic
Black garlic is available at many groceries these days. That's fortunate because it's not the sort of item that can be totally replicated in the home kitchen. It can be omitted if it can't be found at all, though we've heard it said that oven roasted whole heads of garlic are a decent substitute.
- romaine lettuce, hearts 3 (~3/4 lbs)
- ginger, chopped fine 1/2 in (1-2 tbsp)
- black garlic, chopped fine 4-5 cloves
- chicken or vegetable stock 1/2 cup
- salt 1 tsp
- cooking oil, neutral 1½ tbsp
- chinese rice wine 1 tbsp
- molasses 1/2 tsp
- rice wine vinegar 1/2 tsp
- salt 1/4 tsp
- black pepper one grind
- mushroom powder 1/4-1/2 tsp
- Wash and dry lettuce leaves. Cut lettuce into two inch pieces (along vertical axis of leaf)
- Preheat wok or large skillet on medium-high burner, then put 1½ tbsp of oil in pan.
- Place ginger in pan and saute with constant stirring. Cooks quickly, may turn brown but make sure it doesn't start to burn. Add black garlic, continue stir-frying for a minute or so.
- Put lettuce pieces into pan. Stir constantly, turning frequently so all of the lettuce is exposed to hot oil. Rather quickly (perhaps in a minute) lettuce begins to become reduced in volume, edges take on a slightly transparent appearance.
- Add seasoning mixture to pan, let it come to boil rapidly.
- Immediately add chicken stock, stir everything together, reduce heat a little. Adjust seasoning as needed.
- The lettuce cooks very quickly, a minute (or less) could be enough. Lettuce should be tender but remain crispy.
- Liquid in pan may be reduced at that point but if it seems too dry add a tablespoon or two of water or stock.
- Serve immediately.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)