Garlic Stir-Fried Romaine Lettuce

Introduction

Romaine lettuce, washed and left whole or cut into sections, gets a lightning-fast stir-fry with fragrant garlic — the whole process usually takes under three minutes. It's a staple quick green on menus at Cantonese-style tea restaurants and home dinner tables alike. The method is nearly foolproof: the key is high heat and fast hands, which lock in the lettuce's crisp, juicy texture. The garlic comes through strong without overpowering the vegetable's natural sweetness.

Nutrition Highlights

• Romaine lettuce is mostly water, very low in calories, and contains a fair amount of vitamin A and folate
• Stir-frying quickly over high heat minimizes the time vitamins are exposed to heat, helping preserve more of them
• Garlic contains allicin and other active compounds with mild antibacterial properties and appetite-stimulating effects
• Cooking with minimal oil over high heat keeps the dish light and never greasy

Tips

• Drain the washed lettuce thoroughly — excess water will make it release liquid and turn limp in the pan
• Sizzle the garlic until fragrant before adding the lettuce; if the heat isn't high enough, the garlic won't release its aroma and may taste raw
• Keep the heat high throughout, toss until evenly coated, and serve immediately — cooking too long will turn the leaves yellow and soft