Chinese-style Lettuce with Garlic Sauce

🧂 Ingredients

• 10.5-12 oz romaine lettuce
• cooking oil
• 3/4 tablespoon minced ginger
• 1 tablespoon thinly sliced white parts of scallions
• 1 tablespoon minced garlic
• 1 teaspoon doubanjiang (chili bean paste)
• 1/2 tablespoon oyster sauce
• 1 1/2 tablespoons light soy sauce

  (or regular soy sauce)
• 1/8 teaspoon granulated sugar

  (more to taste)
• 3 tablespoons water
• 1 1/2 teaspoons toasted sesame oil

  (optional)

Instructions

• 1 Bring a large pot of water to a boil over high heat. Then add romaine and blanch
  briefly, about 20 seconds. Immediately transfer the lettuce to a bowl of iced
  water to stop the cooking process. Then place romaine in a colander to drain
  excess water.
• 2 Place a pan over medium heat and add some cooking oil to coat the bottom, about
  1 tablespoon. Add the minced ginger and sauté for a minute until fragrant. Then
  add the white parts of scallions and garlic and sauté for another minute.
• 3 Add doubanjiang to the pan, then stir and cook until fragrant and the oil looks
  red. Add oyster sauce and soy sauce and give everything a stir.
• 4 Add water and sugar. Stir and bring everything to a simmer. Taste and adjust the
  seasonings to your liking. Stir in sesame oil and turn off the heat.
• 5 Arrange blanched lettuce on a serving plate. Drizzle the garlic sauce over the
  vegetables and serve right away.

Nutrition Info