Recipe courtesy Hans Rueffert
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In a heavy skillet or wok over high flame, heat the butter until nearly smoking. Add the ginger and onion and cook for 1 minute. Add the romaine and stir until just seared and wilted. Toss in turmeric and cucumber. Remove from heat when cucumber is just warm. Season with sea salt.
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By inpro_7004637
Ocean Isle Beac...
on January 21, 2007
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I'm always looking for new and different ideas so I decided to try this one.. Here's a few tips to make it even better. -Use red onions instead of yellow..it's much prettier,use only 1 cucumber and substitute 2 green onions for the other.. Use about one-third of the salt that you think you need. Do Not overcook...and the textures will be wonderful.
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