Viking Stir-fry

• Vegetable oil of your choice
• 2 medium-size onions, cut in half and sliced ¼ inch thick
• 1 large European cucumber, peeled, halved, seeded, and cut into ¼-inch-thick half moons

Heat the pan or wok very well over high heat. Drizzle in as much oil as needed to just cover the bottom and sides of it. When the oil is hot, add the onion slivers and toss 1 minute; add the cucumber and toss another minute. Add the Romaine and toss another 30 seconds. Season with salt and pepper and pour the slurry into the pan; it will thicken instantaneously. Off the heat, blend in the dill.