Stir-fried Romaine with Chili and Garlic
A quick and delicious side dish that won't take more than 15 minutes to prepare.
Ingredients
- 2 Tbsp neutral flavored cooking oil (canola, peanut, vegetable...tc.)
- 5 grams seeded, medium-hot dry red chili (such as heaven-facing chili) about 15 chilies
- 1 gram Sichuan peppercorn, red or green (optional) 1 teaspoon
- 35 grams fresh garlic 9 cloves
- 300 grams romaine lettuce about 2 heads
- 1 Tbsp soy sauce
- 1 pinch salt and sugar
Instructions
- Cut the dry chilis in half using scissors or a knife. Combine chilis with the Sichuan peppercorns.
- Roughly chop the garlic.
- Wash the romaine lettuce with cold water and cut heads into 1.5 inch sections. Discard stem.
- Get a wok or large saute pan very hot over high heat and add the oil. I am using a high powered wok burner in these photographs. If you are cooking this on a standard indoor stove, cut the recipe and cook it in two batches. This will allow the pan to stay very hot while stir-frying.
- When oil just starts to smoke add the dry chili and peppercorns.
- Immediately add the garlic after chili and pepper. Cook for a few seconds.
- While the heat is still on high, add the romaine lettuce.
- Stir-fry over very high heat for about 20-30 seconds, until romaine gets a little charred and barely starts to wilt.
- Add the soy sauce, the pinch of salt and pinch of sugar. Stir fry 10 more seconds over very high heat.
- Romaine should be done by now. It should be lightly charred and wilted but still have some texture. Add a touch more salt to taste if necessary.
