Romaine lettuce one package

Garlic paste moderate amount

Ginger paste moderate amount

Oyster sauce, low-salt soy sauce, pepper, granulated sugar, cornstarch, sesame oil moderate amount

Broth (I use canned chicken broth) moderate amount

Oyster sauce Romaine lettuce

Boil water, add lettuce blanched for about 30 seconds and remove from water. Drain. Blanch the stalks separately from the leaves; the former will take a little longer than the latter.

Place all the dressing ingredients in a small bowl and add the stock (thick or thin), mixing well. Heat a wok and add oil. When the oil is hot, sauté the ginger and garlic, then add the bowl of sauce and stir-fry until it rolls and bubbles. Turn off the heat and pour the sauce over the lettuce.