Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp
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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
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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
- 0.25 cup water or chicken stock
- chili crisp, to garnish
Instructions
- 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.
YOUR OWN NOTES
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