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Author Notes: I created this dish one night when I needed to clean out the fridge and laziness kept me from going out to the store for more food. I love cooked lettuce because it has a great succulent texture. A little bit of protein rounds out this dish. This dish works with a sturdier lettuce like romaine or iceberg. The other types can be too fragile and wilt to almost nothing. You can substitute smoked tofu for the bacon. Use oil to stir-fry the lettuce if you do. —HalfPint
- 1 head of romaine or iceberg lettuce
- 4 ounces coarse chopped smoked bacon, or julienned smoked tofu
- 1/2 teaspoon mild vinegar, like rice, white wine, sherry etc
- 1 pinch sugar
- 1 teaspoon chili bean sauce/paste (toban djan), optional
- Core and slice up lettuce 1-2". You don't want to really chop the lettuce up to small because it will soften and wilt down a bit. Set aside.
- Heat a skillet or wok on med-high heat. Add bacon and fry still fat renders and bacon is crispy. Skim off all but 1-2 tb of bacon fat. If using smoked tofu, add 1-2 tb oil to the hot pan, and add tofu, cooking for about 1 minute.
- Add lettuce and stir gently until the lettuce just wilts. Add vinegar, sugar and chili bean sauce, if using. Taste and add salt, more vinegar, or sugar, if needed.
- Transfer to a bowl or plate, and sprinkle with pepper. Serve immediately with hot cooked rice.
- This recipe was entered in the contest for Your Best Lettuce
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