Too Much Romaine? Try This Chinese Recipe | Kenji's Cooking Show

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Smash 5 cloves of garlic with the side of a knife and chop roughly.

Rinse the romaine lettuce without drying it, as it will go into the wok wet.

Heat a wok over medium-high heat and add a pinch of salt.

In a separate bowl, mix together 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and about 3 tablespoons of water.

Add a little oil to the wok and sauté the garlic until it sweats but does not brown, about 30 seconds.

Add the oyster sauce mixture to the wok and let it simmer.

Blanch the romaine lettuce in boiling water for about 20 seconds to wilt it while retaining crispness.

Transfer the blanched romaine to the plate and pour the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens