Stir fried Cos lettuce, Mauritian cuisine, cooking and recipes from Mauritius

Stir Fried Cos Lettuce
(also called Romaine or Manchester Lettuce)

Ingredients:

1 medium Cos lettuce
1 tablespoon crushed ginger
2 tablespoons vegetable oil
1/2 cup chicken stock

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.
Serve as greens with other Chinese dishes.
Enjoy.

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