Romaine Lettuce With Black Beans
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large head romaine lettuce, cored and trimmed
- 8cups cold water
- 1¼teaspoons kosher salt
- ¼teaspoon baking soda
- 2½tablespoons peanut oil
- 3cloves garlic, peeled and lightly smashed
- 1tablespoon fermented black beans, washed twice and drained
- 2teaspoons Shao-Hsing wine or dry sherry
- 2teaspoons cornstarch
- 1½tablespoons oyster sauce
- 2teaspoons soy sauce
- 1teaspoon sugar
- Pinch of white pepper
- 2tablespoons vegetable broth (chicken broth may be substituted)
The Lettuce
The Sauce
Nutritional analysis per serving (6 servings)
91 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 795 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the lettuce, separate the leaves from the stalks and cut each across into 2-inch pieces. Place the water, 1 teaspoon of salt and the baking soda in a large pot. Cover and bring to a boil over high heat. Add the lettuce stalks and stir for 5 seconds. Add the leaves and stir for 5 seconds more. Remove from heat, run cold water into the pot, drain well and pat dry. Set aside.
- Step 2
To make the sauce, stir together the wine and cornstarch in a small bowl. Stir in the oyster sauce, soy sauce, sugar, pepper and broth. Set aside.
- Step 3
Heat a wok or large heavy skillet over high heat for 30 seconds. Add the peanut oil and ¼ teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the garlic and the black beans. Stir until the garlic turns light brown, about 20 seconds. Add the lettuce and mix well, making sure the leaves are well coated and hot, about 1½ minutes.
- Step 4
Make a well in the center of the pan, pushing the lettuce around the edge. Stir the sauce, pour it in the center of the pan and stir the sauce until it thickens and bubbles. Remove from heat and toss the lettuce with the sauce. Place in a heated dish and serve immediately, over cooked rice if desired.
Private Notes
Comments
The sauce is fantastic! Will try it on other veggies and meat combinations soon as well.