Spicy Blanched Romaine Lettuce with Oyster Sauce and Chili Crisp
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
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.
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