Cos or Romaine lettuce has
been cultivated and eaten cooked or raw for almost 5,000 years and may very well
be the oldest form of cultivated lettuce. Egyptian tombs reveal paintings of
lettuce with long, pointed leaves, resembling Cos or Romaine lettuce. It was
known to the Romans, who usually ate lettuce cooked, as Cappadocian lettuce; it
was called Roman lettuce due to the Romans belief in its healthful and healing
properties. According to Pliny, the Emperor Augustus Caesar is said to have put
up a statue to honour its healing abilities after being cured of a serious
illness. (Extract from www.foodreference.com)
Method:
Separate the Cos lettuce
leaves. Cut off the woody stems and damaged sections. Wash individually to
remove any grit and soil. Bundle the leaves together and cut across the width
into 1-2 cm strips. Cut the tender parts into 2 cm strips and the not so
tender parts into 1 cm strips. This will enable even cooking of all pieces
when stir fried.
In a wok over high heat, put in
2 tablespoons of vegetable oil. When the oil is hot, add 1 tablespoon of
crushed ginger. Stir fry and when the ginger starts to fizzle, add the Cos
lettuce. Take care to drain the Cos lettuce strips so that you do not pour
water into the hot oil. Stir the Cos lettuce continually to ensure even
cooking bringing the bottom pieces to the top and vice versa. Add 1/2
cup of chicken stock. Mix well together. When the Cos lettuce strips just
start to collapse and has just been cooked, but still green, remove from the
wok and serve immediately.
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