Braised Baby Lettuce
Ideal as a fresh-tasting side dish with a Chinese-style meal, this is a great way to use lettuce which is nearing the end of its shelf life.
Trim the base of the lettuces and cut them in half, lengthways.
Peel and grate the ginger.
Put all the ingredients except the lettuces into a wok and bring to the boil. Add the lettuce halves and cook for 3 minutes, turning frequently, until heated through but still quite crisp. Serve immediately.
“This speedy cooking method keeps the lettuce quite crisp. Ideal as a fresh-tasting side dish with a Chinese-style meal.”
Recipe courtesy of Love Food Hate Waste UK
Facebook: Love Food Hate Waste – Community
Cook’s tip: It’s easiest to grate the zest from the orange before you juice it. If you have a zesting tool, reserve some long strands of zest to decorate the dish.
Cost per serving: 60p
Use up: Lettuce
Variations: Other leafy vegetables like pak choi or shredded kale work well in this dish.
Extra flavour: A splash of sherry adds flavour to this dish.
Freezer advice: Do not freeze
|Nutrient||Per serving||Per 100 g|
|Calories (kJ)||253 kJ||152 kJ|
|Calories (kcal)||60 kcal||36 kcal|
|Protein||2 g||1.2 g|
|Fat||0.6 g||0.3 g|
|Of which saturated fat||0.1 g||0.1 g|
|Carbohydrate||10.6 g||6.4 g|
|Of which sugar||10.3 g||6.2 g|
|Fibre||2.3 g||1.4 g|
|Sodium||3.4 g||2.1 g|