Garlicky Baby Romaine
Contributed by @allabout_our_food
This is our go to when we are feeling lazy and do not want a massive, oily clean up. Plus, it is duper fast. The process which takes the longest time is waiting for the water to come to a boil.
It’s very clean and light so it pairs really well with a heavier main, such as Sweet & Sour Pork or Fried Noodles. If you want to keep it really simple, have it with steamed rice! This sauce on rice is heavenly, especially with the fried garlic.
(Serves 2 as a side)
· 1 head of baby romaine, separated into leaves. (do not chop it up)
· 1 tbsp mushroom sauce
· 1.5 tbsp fried garlic
· 2 tsp garlic oil
· Splash of Chinese cooking wine
1. In a pot, add enough water to submerge the leaves. Bring to boil.
2. Blanch the leaves for 10 seconds and immediately take them out and put onto a serving plate.
3. Add mushroom sauce, Chinese cooking oil to the leaves. Mix well.
4. Drizzle with garlic oil and top with fried garlic.
· Mushroom Sauce - Can replace with abalone or oyster sauce. Also, the amount to use really depends on the brand you are using. Some brands are saltier, so please season accordingly.
· Chinese Cooking Wine - Do not worry if you do not have this. A splash of sherry will also work, or just skip it. It will still be delicious!
· Garlic - If you do not like garlic, replace with fried shallots and shallot oil.
· You can buy fried garlic and garlic oil from supermarket. But if you feel motivated, make your own.
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