1 head Romaine Lettuce
1 Tbs crushed ginger
2 Tbs vegetable oil
½ cup vegetable or chicken broth
Separate leaves on lettuceCut woody stems and any damaged parts.
Wash and dry thoroughlyBundle the leave together.
Cut the bottom end about ½ inch strips.
Cut the top leafy parts 1”.
In a wok, heat the oil.
Stir fry until ginger begins to sizzle.
Stir continually and evenly until it starts to cook.
Add the broth.
Mix well until lettuce starts to wilt but is still green.
Remove and serve immediately as greens with other Chinese dishes.