Garlic Romaine (蒜蓉油麦菜)

蒜蓉油麦菜

Garlic Romaine (蒜蓉油麦菜) — a Chinese recipe made with romaine lettuce, garlic cloves, ready in about 12 minutes. Step-by-step instructions with photos.

Ingredients

• romaine lettuce (油麦菜)
• garlic cloves, thinly sliced
• light soy sauce
• salt
• neutral cooking oil
• sugar (optional, to balance bitterness)

Instructions

1. Trim the woody base of the romaine, then cut into 5 cm (2-inch) lengths. Separate leaves if they're large. Wash and spin dry — wet leaves will steam instead of stir-fry.
2. Slice garlic thinly — not minced. Thin slices release aroma more evenly and don't burn as easily as minced garlic.
3. Heat oil in a wok over high heat until a drop of water sizzles on contact. Add garlic and swirl for 5-8 seconds until fragrant.
4. Add romaine immediately. Toss constantly for 60-90 seconds. The leaves should wilt just enough to coat in oil but still retain crunch.
5. Sprinkle salt and sugar (if using) over the greens. Drizzle soy sauce around the edge of the wok (not directly on the leaves) for even distribution.
6. Toss one final time for 10 seconds. Plate immediately — romaine continues cooking from residual heat.