Ingredients
- 2 heads (2 1/2 pounds) romaine lettuce (rough chopped)
- 3 garlic cloves, minced
- 2 shallots, thin sliced
- 2 scallions, diced (white and green parts)
- 1 celery rib (cut in half lengthwise and cut in 1/2" pieces on an angle)
- 1 teaspoon minced ginger
- 1 tablespoon rice wine vinegar
- 1 teaspoon low-sodium soy sauce (optional)
- 2 tablespoons vegetable broth (chicken can be used)
- Red pepper flakes (pinch)
- Kosher salt, to taste
- Pepper, to taste
- 2 teaspoons oil (canola, or vegetable oil)
- 1 teaspoon sesame oil
- Garnish
- Sesame seeds (toasted or not)
How to Make
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Step 1: Base Vegetables ... Add the canola or vegetable and sesame oil to a large saute pan or wok (non-stick) preferred; and, bring up to medium to medium high heat. Add the shallots, celery, red pepper flakes, and a pinch of salt; and saute for a couple of minutes stirring often.
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Step 2: Sauce ... Mix the soy sauce, ginger, garlic, rice wine vinegar, and broth together in a small bowl or cup.
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Step 3: Romaine ... Add the romaine to the pan, along with the sauce; and, toss to combine. Make sure the heat is on medium; and, toss often. Taste and season, only if necessary. Remember, you have red pepper flakes and soy sauce - which is spicy and salty. Saute just until wilted; but, still slightly crisp.
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Step 4: Serve and ENJOY! ... Serve on a platter; and top with sesame seeds. You can toast them or not - your choice.
We hope you enjoy this recipe!
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