Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp

December 29, 2021 / By Foodland

Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp

“We love our Romaine lettuce because its versatility goes far beyond a Caesar salad. In this recipe, enjoy our Romaine blanched with a savory garlic-packed oyster sauce – perfect with a side of rice.”
- Lailanie Noble, Lettuce House Lead at Sensei Farms Lāna‘i
Course Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 4 1/2 ounces romaine lettuce leaves(washed)
  • 2 tablespoons sesame oil
  • 5 cloves garlic(thinly sliced, about 3 tablespoons)
  • 3 tablespoons oyster sauce
  • 0.25 cup water or chicken stock
  • chili crisp, to garnish


  1. 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.
  2. 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.
  3. Serve on a large plate or platter and drizzle liberally with chili crisp as desired. Serve immediately.
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