Garlic Romaine (蒜蓉油麦菜)

蒜蓉油麦菜

Garlic Romaine (蒜蓉油麦菜) — Home-styleNorthern China home cooking.

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. (Cut surfaces are pale green and firm; leaves are perky, not wilted)
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. (Garlic edges turn pale gold and the kitchen fills with aroma)
4. Add romaine immediately. Toss constantly for 60-90 seconds. The leaves should wilt just enough to coat in oil but still retain crunch. (Leaves darken to a deeper green, edges curl slightly, but stems remain opaque and crisp)
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. (Soy sauce hits the hot wok and sizzles, releasing a toasted aroma)
6. Toss one final time for 10 seconds. Plate immediately — romaine continues cooking from residual heat.