You may be thinking, cooked romaine? Yes! Trust me, or more trust my mom, who I think is the most fabulous self-taught chef ever. I was a little skeptical when she told me about this dish, but she told me that she makes it all the time. It’s an easy and unique recipe, definitely a keeper, especially if you’re looking for some interesting vegetarian recipes. You can make the sauce ahead of time too.

Blanched Romaine with Garlicky Oyster Sauce
~4 to 5 side dish servings

  • 3 cloves garlic, minced
  • 2  tablespoons vegetarian oyster sauce
  • 2 teaspoons soy sauce
  • 1/2 tablespoon water
  • 1/4 teaspoon sugar
  • 1/4 teaspoon white vinegar
  • 1 large or 2 small heads of romaine
  • 1/2 teaspoon vegetable oil

Instructions –

1. In a small bowl, stir together garlic, vegetarian oyster sauce, soy sauce, water, sugar, and white vinegar. Set aside.

Garlic Oyster Sauce

2. Separate romaine leaves and reserve the very inside for another use (those leaves will turn brown when blanched).

3. Bring a large pot of water to a boil. Drop in oil. Blanch leaves for just a few moments. You want them to remain crispy. Drain and set aside on a plate for 5 minutes. Drain again.

Blanching Romaine Blanched Romaine

4. Pour dressing on top and serve.

Blanched Romaine with Garlic Sauce

posted by jessica at 08:57 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.