I know what you’re thinking – Stir-fried lettuce? Boring! I thought the same. But the holidays are over, and who wants to cook? Not me. So I whipped up this recipe and was pleasantly surprised by how flavorful and satisfying it was. I’m a huge fan of shabu-shabu*, or hot pot cooking, and this dish emulates those flavors. Which is to say, it’s garlicky and soy saucy – two of my favorite flavor profiles I served it over cooked quinoa (a natural superfood and detoxifier, perfect for post-holiday meals).
*Fun fact, “shabu-shabu” is not to be confused with “shabu,” which is a slang term for meth in Japan, Hong Kong, Philippines, Malaysia and Indonesia. Eeek.
I’m not even giving you a perfectly exact recipe for this meal because it’s so easy, so here’s what you’ll need:
1-2 tbsp unrefined sesame oil
Teaspoon of chopped garlic (jarred is fine)
A few handfuls of romaine lettuce, chopped into ~1″ pieces
A few dashes of low sodium soy sauce
1 cup cooked quinoa
Heat sesame oil in a skillet, add garlic and saute for about 30 seconds, add the lettuce. When the lettuce begins to soften add a few dashes of soy sauce (don’t overdo it!). Cook to desired doneness – more cooking softens the lettuce, less cooking retains a bit of crunch. Serve over quinoa and enjoy!