Serves 4.

Note: From Grace Young, who prefers romaine lettuce for this dish, believing it has more flavor, is more nutritious and has an innate sweetness. Many cooks use bite-sized pieces of iceberg lettuce for the crunch. Young's recipe is a template for cooking all sorts of Chinese greens; adjust cooking times to reach proper doneness. Accent with dried shrimp, chiles, oyster sauce, soy sauce, fish sauce or grated ginger or bell peppers.

• 1 medium head romaine lettuce

• 2 tbsp. oil

• 3 garlic cloves, smashed

• 1/2 tsp. salt

• 1/4 tsp. black or white pepper

• 1 tbsp. chicken broth

• 1 tbsp. soy sauce

• 1 tbsp. dry sherry

• 1 or 2 tsp. toasted sesame oil


Cut lettuce into 1-inch wide bands to make about 10 cups, or tear into bite-sized pieces; wash, drain thoroughly. Heat wok or large saucepan over high heat.

Swirl in oil. Stir-fry garlic until fragrant, about 10 seconds. Add lettuce all at once. Sprinkle in salt and pepper. Stir-fry until the leaves just begin to wilt, about 1 minute. Add chicken broth, soy sauce and dry sherry. Stir-fry until lettuce is just wilted, 1 minute. Drizzle with toasted sesame oil.

Nutrition information per serving:

Calories 105 Fat 8 g Sodium 546 mg

Carbohydrates 7 g Saturated fat 1 g Calcium 58 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 1 1/2 fat.



Serves 4 to 6.

Note: This recipe from Kenneth Lo's "The Top One Hundred Chinese Dishes" calls for dried shrimp, which add a pungently distinctive taste and texture; purchase at Asian groceries. You can substitute 3 or 4 small frozen shrimp (for color) and 1 tablespoon fish sauce (for salty pungency).

• 1 lb. Napa cabbage

• 2 to 21/2 tbsp. dried shrimp or 3 or 4 small frozen shrimp, defrosted

• 3 tbsp. oil

• 1/2 in. piece ginger, shredded

• 1 tbsp. fish sauce

• 1/4 tsp. salt

• 4 tsp. soy sauce


Cut cabbage into 2-inch slices. Soak dried shrimp in hot water, 10 minutes; drain. (Skip step if using frozen and thawed shrimp.)

Heat oil in a wok or large saucepan on medium heat. When hot, add ginger, shrimp (whichever kind to be used) and the fish sauce, if using. Stir over medium heat, 11/2 minutes. Add cabbage; sprinkle with salt and stir-fry, 11/2 minutes. Add soy sauce; stir-fry, 11/2 minutes.

Nutrition information per each of 6 servings:

Calories 80 Fat 7 g Sodium 560 mg

Carbohydrates 3 g Saturated fat 1 g Calcium 63 mg

Protein 2 g Cholesterol 4 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 1 1/2 fat.