Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp
Summary
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Ingredients
4 1⁄2 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 stockInstructions
- Boil water in a pot and blanch romaine lettuce for 1 to 2 minutes, until bright green. Drain and transfer to an ice bath to stop the cooking process. Remove from the ice bath and pat dry.
- In a large pan over medium-high heat, heat sesame until hot. Add garlic and constantly stir until golden brown and aromatic, about 2 to 3 minutes. Add 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.
- Serve on a large plate or platter and drizzle liberally with chili crisp as desired. Serve immediately.
