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Spicy Romaine Lettuce with Oyster Sauce and Chili Crisp

The versatility of romaine lettuce goes far beyond a Caesar salad. In this recipe, blanched romaine lettuce remains crisp and sweet and stands up beautifully to a super savory garlic-packed oyster sauce. It’s then finished with a healthy dose of spicy chili crisp for a supremely satisfying side dish or entrée served on a bit of steamed rice.

Taylor Pelton

Culinary Solutions

Yield

4 to 6 Servings

Prep Time

5 minutes

Total Time

15 minutes

Ingredients:

 

 

*Chili crisp is a condiment of chili oil and fried garlic found in most Asian and specialty grocery stores.  

 

Directions:

 

Step 1  

Blanch romaine lettuce in a pot of boiling water for 1 to 2 minutes, until bright green, then drain and transfer to an ice bath to stop the cooking process. Remove from the ice bath and pat dry.  

 

Step 2 

Heat sesame oil in a large pan over medium high heat until very hot. Add garlic and stir constantly until golden brown and aromatic, about 2 to 3 minutes. Add in the oyster sauce and water and bring to a boil. Reduce until a syrupy glaze has formed, then remove from heat and fold in the blanched romaine. 

 

Step 3 

Turn out pan onto large plate or platter and drizzle liberally with chili crisp as desired. Serve immediately.  

Nutrition per serving: