Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp
4 1⁄2 ouncesromaine lettuce leaves (washed)
2 tablespoonssesame oil
5 clovesgarlic (thinly sliced, about 3 tablespoons)
3 tablespoonsoyster sauce
1⁄4 cupwater or chicken stock
- 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.