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.
Ingredients
- 4.5 ounces, romaine lettuce leaves, washed
- 2 tablespoons sesame oil
- 5 cloves garlic, thinly sliced (about 3 tablespoons)
- 3 tablespoons oyster sauce
- 1/4 cup water or chicken stock
- Chili crisp*, to garnish
*Chili crisp is a condiment of chili oil and fried garlic found in most Asian and specialty grocery stores.
Preparation
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.
