Ginger-Sesame Glazed Romaine Hearts

1. Blanch Romaine Lettuce

Bring a large pot of water to a boil. Once boiling, carefully add the separated romaine leaves. Blanch them for 30 seconds, then transfer to a bowl of ice water to stop the cooking process. Drain and dry thoroughly.

2. Cook Ginger

Heat a tablespoon of vegetable oil in a small saucepan over medium heat. Add the minced fresh ginger and cook for about a minute until fragrant and golden.

3. Prepare Glaze

Into the saucepan with the ginger, add the soy sauce, Shaoxing wine, and sugar. Stir and bring to a quick boil, ensuring the sugar dissolves completely. Remove from heat and stir in the toasted sesame oil.

4. Combine and Serve

In a large bowl, gently fold the sauce through the dried romaine leaves, ensuring each leaf is evenly coated. Arrange on a serving plate, pouring any remaining sauce over the top. Serve immediately.