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))

Steps

1. 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. 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. 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. 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. 5

   Arrange blanched lettuce on a serving plate. Drizzle the garlic sauce over the vegetables and serve right away.