Yields 2 servings as a side dish
1 medium head of romaine lettuce (about 10 ounces), separated, cleaned, washed, and dried in paper towels
1/2 teaspoon salt
1 teaspoon vegetable oil
Water, room temperature
4 medium cloves of garlic, minced
2 tablespoon soy sauce, low-sodium
1 medium jalapeno, cleaned and chopped
1 teaspoon sugar (I prefer brown one)
1/4 cup sesame oil
Some fresh parsley, chopped for decoration
In a medium bowl, mix garlic, soy sauce, jalapenos, and sugar. Set aside.
Add water, salt, and vegetable oil to a large pot and bring to a boil. Once the salted water is at a rolling boil, blanch all of the lettuce leaves, pressing and mixing to ensure they are fully immersed. Let the lettuce cook for 20 seconds and immediately strain.
In a small plastic container, heat sesame oil in a microwave oven until hot. Pour over the sauce and mix.
Place the cooked lettuce on a plate and drizzle over with the sauce. Serve warm with parsley sprinkled over, preferably with some rice, fish, and more veggies.
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