Spicy Romaine Lettuce with Oyster Sauce and Chili Crisp

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.