Braised Lettuce

Method

1. 01

   Step 1

   Prepare the ingredients.

   

2. 02

   Step 2

   Rinse the romaine lettuce thoroughly with running water, then soak it in a basin to wash it again, and finally soak it in lightly salted water for a while.

   

3. 03

   Step 3

   Remove half of the root and the tender part of the other half. Make a few cuts with a knife to help it absorb flavor. Separate the outer large leaves from the inner tender leaves, keeping the tender core intact for a neat presentation on a plate.

   

4. 04

   Step 4

   Peel and mince the garlic.

   

5. 05

   Step 5

   Add salad oil to a flat ladle, a little more than you would use for stir-frying. Heat the oil in a pan, add the bok choy, and stir-fry over low heat until half-cooked. Then remove from the pan.

   

6. 06

   Step 6

   Leave a little oil in the pan and sauté the minced garlic over low heat until fragrant, being careful not to burn it.

   

7. 07

   Step 7

   Then add 2 tablespoons of Thai sweet chili sauce, 1 teaspoon of oyster sauce, a little salt, chicken powder, and half a small bowl of warm water. Mix well and bring to a boil.

   

8. 08

   Step 8

   Add the romaine lettuce and let the broth soak in evenly. Thicken the broth with a little cornstarch slurry. Turn off the heat as soon as the romaine lettuce is just cooked through.

   

9. 09

   Step 9

   Plate it up, delicious! (Use a flat ladle to push the food into the plate with a spatula)