Romaine Lettuce With Black Beans

Ingredients

The lettuce:

• 1 large head romaine lettuce, cored and trimmed
• 8 cups cold water
• 1 ¼ teaspoons kosher salt
• ¼ teaspoon baking soda
• 2 ½ tablespoons peanut oil
• 3 cloves garlic, peeled and lightly smashed
• 1 tablespoon fermented black beans, washed twice and drained

The sauce:

• 2 teaspoons Shao-Hsing wine or dry sherry
• 2 teaspoons cornstarch
• 1 ½ tablespoons oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• Pinch of white pepper
• 2 tablespoons vegetable broth (chicken broth may be substituted)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    137 calories; 9 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 1334 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to six servings

Preparation

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.
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.
3. Heat a wok or large heavy skillet over high heat for 30 seconds. Add the peanut oil and 1/4 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 1 1/2 minutes.
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.

About 15 minutes