*Chili crisp is a condiment of chili oil and fried garlic found in most Asian and specialty grocery stores.
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.
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.
Turn out pan onto large plate or platter and drizzle liberally with chili crisp as desired. Serve immediately.