Garlic Romaine (蒜蓉油麦菜)

Instructions

1. 1Trim the woody base of the romaine, then cut into 5 cm (2-inch) lengths. Separate leaves if they're large. Wash and spin dry — wet leaves will steam instead of stir-fry.

   处理油麦菜

   🔍 Look for

   Visual: 切口淡绿结实，叶片挺立不萎蔫Cut surfaces are pale green and firm; leaves are perky, not wilted

   You know it's right when: 叶片摸起来是干的——必要时用厨房纸吸干Leaves should feel dry to the touch — pat with a towel if needed

2. 2Slice garlic thinly — not minced. Thin slices release aroma more evenly and don't burn as easily as minced garlic.

   切蒜片

3. 3Heat oil in a wok over high heat until a drop of water sizzles on contact. Add garlic and swirl for 5-8 seconds until fragrant.

   爆香蒜片

   🔍 Look for High heat 5-8 秒 · 5-8 seconds

   Visual: 蒜片边缘微金，厨房充满蒜香Garlic edges turn pale gold and the kitchen fills with aroma

   You know it's right when: 蒜香但**不发黄**——如果变黄就换油重来Garlic is aromatic but NOT brown — if it browns, start over with fresh oil

   High heat is essential. Low heat = soggy garlic and steamed lettuce.

4. 4Add romaine immediately. Toss constantly for 60-90 seconds. The leaves should wilt just enough to coat in oil but still retain crunch.

   大火快炒

   🔍 Look for High heat 60-90 秒 · 60-90 seconds

   Visual: 叶片颜色变深绿，边缘微卷，但菜帮仍不透明且脆Leaves darken to a deeper green, edges curl slightly, but stems remain opaque and crisp

   You know it's right when: 咬下去菜帮仍然硬挺——如果弯了说明炒过头了Stems are still rigid when you bite — if they bend, you've overcooked

5. 5Sprinkle salt and sugar (if using) over the greens. Drizzle soy sauce around the edge of the wok (not directly on the leaves) for even distribution.

   调味

   🔍 Look for High heat 10 秒 · 10 seconds

   Visual: 生抽碰到热锅立刻滋滋作响，释放焦香Soy sauce hits the hot wok and sizzles, releasing a toasted aroma

   You know it's right when: 香气从生蒜转为焦香咸鲜Aroma shifts from raw garlic to toasted, savory

6. 6Toss one final time for 10 seconds. Plate immediately — romaine continues cooking from residual heat.

   出锅