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.
- 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.
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.