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
• 1/4 cup water or chicken stock
• Chili crisp, to garnish

Directions

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.